*If you haven't entered already, the super-awesome contest for the botanical prints is still open until Thursday afternoon*
It's been sooooo windy here! And cold. But sometimes sunny. But mostly windy and cold. We woke up this morning to a giant branch from our neighbors huge tree sprawled out across our driveway/front yard/street. Also, our screen door is flapping open because a huge gust of wind bent the hinge. And it won't close. Windy my friends. So very windy.
And since baking is the perfect fix for gloomy weather, I decided to make muffins. Some sweet, lemony, wonderful muffins.
2/3 c. granulated sugar
zest and juice of 1 lemon
2 c. all-purpose flour
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
3/4 c. buttermilk or sour cream
2 large eggs
1 t. vanilla extract
1 stick butter, melted and cooled
2 T. poppy seeds
For the Glaze:
1 c. powdered sugar whisked together with 2 or 3 T. of lemon juice
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line 12 regular sized muffins cups with paper liners. Place the muffin pan on a baking sheet and set aside.
In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon. Whisk the dry ingredients together. Do the same with the eggs, buttermilk (or sour cream), vanilla extract, melted butter, and lemon juice.
Add the wet ingredients to the dry and fold together. When almost thoroughly mixed, add teh poppy seeds. Divide batter between muffin cups.
Bake for 15-18 minutes or until the tops are golden and a toothpick inserted comes out clean
Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely. Mix up glaze and spoon over muffins.