Ingredients
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2 cups flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup butter
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1 teaspoon finely grated fresh lemon rind
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2/3 cup sugar
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1 tablespoon fresh lemon juice
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4 teaspoons poppy seeds
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1/2 cup milk
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1/4 cup confectioners' sugar, plus
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2 tablespoons confectioners' sugar
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2 tablespoons fresh lemon juice
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2 eggs
Instructions
- In a bowl combine the flour, powder, and salt; set aside.
- With an electric mixer combine the butter, lemon rind, sugar, and lemon juice; cream till light and fluffy--about 2 minutes.
- Add eggs, one at a time beating well after each addition.
- Stir in poppy seeds.
- Fold in the flour mixture alternately with the milk.
- Do not overmix the batter.
- Put in paper-lined tins.
- Bake at 375 dgrees for about 25 minutes.
- GLAZE: While baking, mix the confectioners sugar with the lemon juice, vanilla, and almond.
- When the muffins come out of the oven generously brush each one with the lemon glaze; remove from pan and put on rack to cool for 10 minutes before serving.