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For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with large paper liners. Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the ...
That's what makes these lemon poppy seed muffins one of the best muffin recipes. They have a bright lemony flavor thanks to freshly lemon juice and lemon zest. (Don't use the bottled stuff!)
In a bowl, mix together both flours, baking soda and salt. Set aside. In another larger bowl, mix together the sugar, oil, egg, lemon zest and juice and water until it's smooth.
In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended.
Heat oven to 350. Line muffin tin with papers, or butter generously. In a large mixing bowl, sift together the dry ingredients. Add the zest, and thyme to the dry ingredients. In a smaller bowl ...
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Quickbread muffins (sometimes described in Britain as "American muffins" [5]) are baked, individual-sized, cupcake-shaped foods with a "moist, coarse-grained" texture. [6] Muffins are available in both savoury varieties, such as cornmeal and cheese muffins, or sweet varieties such as blueberry, chocolate chip, lemon or banana flavours ...
The seeds lend both visual and flavor interest to our classic Lemon Poppy Muffins, Lemon Poppy-Seed Tea Cake, and our Orange and Poppy Seed Sheet Cake. And the partnership also swings savory. And ...
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