Lemony Poppy Seed Muffins

Name: Lemony Poppy Seed Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 jumbo muffins.
Ingredients: 1/2 cup butter, softened; 3/4 cup sugar; 2 large eggs, room temperature; 3/4 cup sour cream; 1/4 cup lemon juice; 3 teaspoons lemon extract; 1 teaspoon vanilla extract; 1 teaspoon grated lemon zest; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons poppy seeds

TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD: 6 jumbo muffins.

These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
3/4 cup sour cream
1/4 cup lemon juice
3 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds

Directions

1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest.
2. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds.
3. Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 496 calories, 23g fat (14g saturated fat), 131mg cholesterol, 517mg sodium, 60g carbohydrate (27g sugars, 1g fiber), 8g protein.

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