Enjoy your stay in the beautiful Hudson Valley!
Wednesday, February 13, 2013
Lemon Poppy Seed Muffins with Mandarin Oranges
Recipe of the Week!
This morning, innkeeper Dena made these delicious muffins: a treat for any time of the day! Enjoy the recipe and be on the lookout for more yummy treats.
4 T. unsalted butter (melted), plus 1 T. softened butter
1 cup cake flour
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 T. poppy seeds
1 large egg
1/2 cup sugar
3/4 c. plain yogurt
1/4 c. fresh lemon juice
2 tsp. finely grated lemon zest
1 tsp. vanilla extract
1 can of mandarin oranges
Yield: 12 muffins
Heat oven to 400 degrees F.
Grease muffin tins with softened butter or cooking spray and set aside
In a medium bowl, sift cake flour, all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
In a large bowl, combine the egg and sugar. Beat with an electric mixer (or in your standing mixer) on high until light and fluffy–about 2 minutes.
Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, lemon zest, and vanilla until well incorporated.
Slowly add the dry ingredients to the wet just until moistened. Be careful not to overmix.
Add 1 small can of mandarin oranges, being careful not to mix too much.
Divide the batter among the muffin pans, filling each 1/2-3/4 of the way.
Bake until the muffins are set and a toothpick tester comes out clean; about 14-16 minutes.
After slightly cooled, top with powdered sugar for presentation.
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