I always go to church on Sunday mornings. I am a Latter Day Saint and belong to the Church of Jesus Christ. Going to church on Sunday's is really important to me. Its how I recharge my battery for the rest of the week. I do not know where I would be now were it not for my faith. It has carried me through these difficult past couple of years.
My faith, and being able to come on here and share my recipes with you each day. These two things have kept me going. The church gives me a purpose for living, and this blog and all that I get to share with you gives life to my purpose, if that makes sense.
I wanted to say thank you all so much for your wonderful feedback yesterday. It really means the world to me to know that I am doing something good here and that I am appreciated. I plan on responding to each of your comments in turn, but it may take me a few days. I just want you to know that I have read and appreciate each and every one of them. You made me cry gentle tears of joy.
Don't worry, it was a very good thing as Martha would say.
I don't always have a chance to cook something new on Sundays to share on Monday morning. Between going to church and then to my sister's for Sunday supper, my day usually pretty much gets away from me.
If I have really been on the ball I will cook two things on Saturday and then write everything up that day ready to go live on Sunday and Monday mornings.
This weekend I didn't do that, but I did have a few minutes this afternoon (Sunday) to bake a few muffins to share with you because after all the loving you shared with me, I really wanted to share a bit of loving back!
The photographs are not that great because it was a bit later in the day when I took them, but I just know you are going to love these Lemon & Poppyseed Sour Cream Muffins that I baked. At least I hope that you will.
It is a small batch so makes only six muffins.
They are not really anything special to look at actually. When I took them out of the oven I thought they were rather plain, but I did crack one open and eat it shortly after and I have to say they are incredibly delicious with a beautiful tender crumb, loads of lemon flavor and a lovely bit of poppyseed crunch!
WHAT YOU NEED TO MAKE LEMON & POPPYSEED SOUR CREAM MUFFINS
Other than the lemon, there is nothing out of the ordinary here, and if you are like me, you always have lemons in your kitchen!
- 3 TBS (43g) butter melted, or light olive oil
- 1/3 cup (63g) granulated sugar
- 1 large free range egg white
- 1/2 cup (60g) dairy sour cream
- the juice of one lemon (2 TBS)
- the freshly grated zest of one lemon
- 1 TBS (10g)poppy seeds
- 3/4 cup +2 TBS (124g) plain all purpose flour
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/2 tsp baking powder
- 1/8 tsp salt
I used light olive oil in my muffins today. Butter is really good, but I was in a bit of a hurry and so oil was a lot quicker to use.
I used full fat sour cream. I am sure yogurt would work as well. You just need something really acidic to work with the baking soda, and to be honest sour cream or yogurt always make for a really tender muffin.
You really only need one medium lemon for this. It will yield enough fresh zest and juice for this recipe. You can save the yolk from the egg in the refrigerator and use it when you are making your breakfast eggs. I have heard that you can freeze them, but I have never done so.
HOW TO MAKE LEMON & POPPYSEED SOUR CREAM MUFFINS
These are really quick and easy to make. You can even put them together the night before, popping them into the pan and into the refrigerator, ready to pop into the oven the next morning. Just cover them lightly with a sheet of plastic cling film.
Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter a six cup muffin tin really well or line with papers.Whisk the flour, soda, salt and baking powder together in a small bowl. Set aside.Rub the lemon zest into the sugar until quite fragrant. Stir in the butter, poppy seeds, and the lemon juice. Fold in the sour cream. Add the dry ingredients and mix in just until evenly damped. Do not overmix.Divide the mixture evenly between the muffin cups. Bake in the preheated oven for 20 minutes. A toothpick in the center should come out clean.Leave to cool in the tin for 10 minutes, tip out and serve warm if desired.
That rubbing the lemon zest into the sugar is a trick I learned from Dorie Greenspan. Its a simple thing but it really helps to enhance the flavor of lemon into your baked goods. The coarseness of the sugar helps to release the natural lemon oils making your bake even more lemony!
These muffins might look pretty plain, but I can tell you, they are fabulously delicious. Proof positive that it is the simple things in life that really do bring us the most pleasure!
If you have any leftovers you can freeze them tightly wrapped for up to three months. Simply reheat in the microwave for about 20 seconds (frozen). They will be perfect!
Some other muffin recipes you might really enjoy are:
SPECIAL K BREAKFAST MUFFINS - These are a real favorite of mine. I love Special K cereal, but I don't always get it all eaten as quickly as I should. These muffins are a great way of using cereal that is not quite at its optimum. The recipe makes six delicious medium sized muffins.
FOUR PERFECT BLUEBERRY MUFFINS - When I say perfect, I mean truly perfect. With a lovely tender crumb . . . delicately flavored with fragrant lemon zest . . . and studded with plenty of fat blueberries. There is a bit of a demerara sugar crunch on top to add even further delight.
ULTIMATE BUTTERMILK BRAN MUFFINS - When I go so far as to call something the ultimate you better believe that these are really something special! Super moist and delicious with a beautiful well-rounded bakery style muffin top!
Yield: 6Author: Marie Rayner
Lemon & Poppyseed Sour Cream Muffins (small batch)
Prep time: 10 MinCook time: 20 MinTotal time: 30 MinDelicate, light and tender. Everyone's favorite. Enjoy with a hot cuppa!Ingredients
- 3 TBS (43g) butter melted, or light olive oil
- 1/3 cup (63g) granulated sugar
- 1 large free range egg white
- 1/2 cup (60g) dairy sour cream
- the juice of one lemon (2 TBS)
- the freshly grated zest of one lemon
- 1 TBS (10g)poppy seeds
- 3/4 cup +2 TBS (124g) plain all purpose flour
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/2 tsp baking powder
- 1/8 tsp salt
Instructions
- Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter a six cup muffin tin really well or line with papers.
- Whisk the flour, soda, salt and baking powder together in a small bowl. Set aside.
- Rub the lemon zest into the sugar until quite fragrant. Stir in the butter, poppy seeds, and the lemon juice. Fold in the sour cream. Add the dry ingredients and mix in just until evenly damped. Do not overmix.
- Divide the mixture evenly between the muffin cups.
- Bake in the preheated oven for 20 minutes. A toothpick in the center should come out clean.
- Leave to cool in the tin for 10 minutes, tip out and serve warm if desired.
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