Love The Lemon Muffins
From jo_jo_ba 13 years ago
- 40 minutes to make
- Serves 12
No hold barred lemon flavour in these babies! Packed with creamy lemon curd, lemon juice, lemon zest AND lemon extract, they're moist, rich and just textured slightly from cornmeal and poppyseeds.
Ingredients
- 1 cup flour shopping list
- 1 cup whole wheat pastry flour shopping list
- 2 tbsp cornmeal shopping list
- 2 tbsp sugar shopping list
- 1 tsp baking soda shopping list
- 1/2 tbsp baking powder shopping list
- pinch salt shopping list
- 2 Tbsp poppy seeds shopping list
- 1 egg, beaten shopping list
- 1/2 cup lemon curd (canned lemon pie filling) shopping list
- 2 tbsp lemon juice shopping list
- zest of 1 lemon shopping list
- 1 tsp lemon extract (optional) shopping list
- 1 1/4 cups water shopping list
- 1 tbsp canola oil shopping list
How to make it
- Preheat the oven to 400F, grease or line 12 muffin cups.
- In a bowl, whisk together flours, cornmeal, sugar, baking soda, baking powder, salt and poppy seeds. Set aside.
- In a large bowl, beat together the egg, lemon curd, lemon juice, lemon zest and lemon extract.
- Add half the dry mixture to the bowl and beat in, followed by the water and canola oil.
- Add the remaining dry mixture and mix in just until blended. Do not overmix.
- Bake for 16-18 minutes. Cool in the tins 10 minutes, then turn out onto a rack and cool completely.
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