By An Edible Mosaic
These muffins are bright with the flavors of lemon and vanilla shining through. They're sunny and perfect for spring, and also perfect for munching on along with a hot beverage while spending an afternoon with an old friend.
Serving Size: 18 Prep Time: 10 mins Total Time: 10 mins
1 ¼ cup 1% milk
2 Tbsp fresh lemon juice
12 Tbsp butter, at room temperature
1 ¼ cup sugar
2 large eggs
2 Tbsp lemon zest (preferably from an organic lemon)
1 Tbsp vanilla extract
3 cup all-purpose gluten-free flour mix (I used King Arthur Flour)
2 Tbsp poppy seeds
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
Preheat oven to 375*F; line 2 muffin trays with paper liners.
Add the milk to a small bowl and pour the lemon juice over it; let it sit for 2 minutes without moving the bowl or stirring the milk.
Cream together the butter and sugar in a large bowl, and then cream in the eggs until light and fluffy. Beat in the lemon zest, vanilla, and milk/lemon juice mixture (which will be curdled).
Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a separate large bowl.
Add the wet ingredients to the dry all at once and gently stir with a wooden spoon until just combined, being careful not to over-mix.
Fill each muffin well about 2/3 full and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes.
For the full post, visit An Edible Mosaic.