Monday, November 16, 2009

Lemon Poppyseed Muffins


These were soft, fluffy and not too sweet. Last but not least they were very easy to make. I'd definitely make them again. The recipe's here.

I made mine without any lemon rind because I didn't have any organic ones lying around, but the icing with the lemon juice sure gave it enough lemon flavor. I also used almost twice as much yogurt. If the batter seems too hard, I'd add more. If the batter seems soft I'd go easy on the yogurt. Basically you can make your final adjustments on the consistency of your batter with the yogurt.

17 comments:

Palidor said...

Looks delicious! I don't use lemon rind in my baked goods either... or even fresh lemon juice. Lemons are very expensive, so I use bottled lemon juice. Terrible, I know. :-P

Anncoo said...

This is beautiful and looks delicious. Would like to make this but without the poppyseed. Because poppyseed is not allowed to sell in Singapore :(

Natashya KitchenPuppies said...

I live near Palidor. Lemons can be almost a buck a piece here!
I buy them anyway, but hubs always grumbles.
Love the lemony yogurt combo - delish!

Jhonny walker said...

Anyone who can puff a muffin is a great chef. No really. Mie almost always is flat :( and Lemon ...um um um..so good
BTW I make the dill potatoes. They were divine. Thank you. Did you make ay aubergine?

♥peachkins♥ said...

hmm.. it looks really good for breakfast. love the flavor combination..

Elra said...

Delicious breakfast muffin, love poppyseed.

Mikey said...

simple & looks yummy to eat!

Dorte said...

They look so good. Here in Vienna they use poppyseed in food a lot!

Nat said...

Those are so pretty and the gorgeous picture does them justice :) ... Organic lemons ?... as in... you use only organic produce or lemons in general ? Eitherway...I love the combo...

Deeba PAB said...

Pretty, very pretty. Citrus is right up my street!! Now to get some white poppyseed. We get a lour of black opoppyseed here, but rarely white! These muffins are YUM!

Anncoo said...

Hi Murasaki,
To show my appreciation for your support, please pick the Award from my place.

Murasaki Shikibu said...

Nat: I don't buy organic because frankly without a hefty income you'd starve to death eating organic. However, for lemon peel and very specific stuff like that - I'd like to use organic lemons. :)

Lori said...

Lemon Poppy seed muffins use to be my obsession. I think I need to make them againa nd see if my kids like them. I seen waffles with the flavor combination. THose sound wonderful as well.

taste traveller said...

I've heard that to get the wax off of "regular" lemons, you can put them in a bowl of hot water & then rub it off with a paper towel. I did that for my lemon-poppy seed muffins & I'm still alive (but they didn't look nearly as good)

Murasaki Shikibu said...

taste traveller: I'm not fussed about the wax. It's the pesticides. I have used small amounts of lemon rind from lemons that weren't organic in some cooking and I'm alive too, lol - but wasn't keen on using too much of it when it wasn't critical. I've asked around about how the same people who eat apples with their skin on won't eat lemon skin, and though the feedback was inconclusive, it seems some fruit skins absorb more pesticides in concentrated amounts than others. Not sure about the lemon though?

Murasaki Shikibu said...

Palidor & Natashya: Lemon is cheap here because it grows on Spanish soil, i.e. around 7 for 1.13 euros. What's expensive here is American junk food like Coke and Doritos.

Taste of Beirut said...

yum. my son adores these muffins and i am going to make them for him