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.

Reviews & Comments 4

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  • impssweetp 3 years ago
    Love these. Like a lemon drizzle on mine. Great post.
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  • lovebreezy 3 years ago
    Lemon-Poppy seed, my favorite cake. Look forward to more lemon flavor, thanks for posting.
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  • borinda 3 years ago
    These sound truly intensely lemon. That has to be a good thing and obviously the lemon curd will provide moisture. I will have to make these soon.
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  • jo_jo_ba 3 years ago
    Amount Per Serving
    Calories: 121.7
    Total Fat: 2.7 g
    Cholesterol: 19.8 mg
    Sodium: 37.4 mg
    Total Carbs: 21.2 g
    Dietary Fiber: 1.7 g
    Protein: 3.6 g
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