If my blog were a soccer championship, the Lemon Team would be on their way to grab the Cup. But I felt that would not be fair to the other citrus I love so much – poor limes and oranges haven’t been around here in a while. :(
In order to balance the score, I used limes instead of lemons in these muffins – the recipe comes from the lovely and dear Lynne, who was also kind enough to ship me a box of goodies and poppy seeds (I can’t find them here).
Thank you, Lynne, for both the gifts and the wonderful recipe!
Lime poppy seed muffins
2 cups (280g) all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ tablespoons poppy seeds
½ cup + 2 tablespoons (124g) sugar
2 tablespoons lime zest
¼ cup (57g) unsalted butter, melted and cooled
1 ¼ cups (300ml) buttermilk
1 ½ teaspoons lime juice
1 teaspoon vanilla
Preheat oven to 180ºC/350ºF.
In a large mixing bowl, sift and whisk together the dry ingredients.
In a smaller bowl combine the sugar and lemon zest. Rub them together until the sugar is slightly moist and fragrant. Add the egg, the butter, the buttermilk, lime juice and the vanilla. Mix well.
Add the wet mixture to the dry ingredients, and stir with a fork just until moistened. Do not over mix. The batter will be fairly thick.
Divide batter evenly into 12 paper-lined or greased muffin cups. Bake muffins on rack in the middle of the oven for 20-25 minutes, until muffins test done.
Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling.
Makes 12 – I got 11; my muffin pans hold 1/3 cup (80ml) batter each