Lemon Poppyseed Muffins

The first time I saw these was in a local bakery called Brenners. Back then baked goods relied more on taste than on size and looks and Brenners had these simple, small, Lemon Poppyseed muffins to die for. Mom could bake them, of course. One day I asked her why she didn't bake her own instead of buying them from Brenners.

"Because they're a treat for me," she said. "Nobody bakes their own treat!"

So true.

• 2 cups cake flour
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp poppy seeds
• 1/2 cup softened butter
• 1 cup sugar
• 2 large eggs
• zest of 1 lemon
• juice of 2 lemons
• 1 cup sour cream

glaze icing

1. 1 cup icing sugar
2. 2-3 tbsp lemon juice
3. Cream the butter until light.
4. Add in the sugar and cream more.
5. Add in the eggs.
6. Whisk together the flour, baking soda powder, and salt.
7. Add the wet to the dry, just barely folding.
8. Spray or butter muffin tins.
9. Bake at 400 for 10-15 minutes or until they've risen.

HEALTHY VERSION

This recipe healthifies the traditional lemon poppyseed muffin using less sugar (use the substitute) and much less oil or butter (as in none).

•  2 1/2 cups flour
• 1/4 cup poppy seeds
• 3 slightly beaten eggs (or the equivalent of a lower-cholesterol egg substitute)
• 1 1/4 cups skim milk (or 1%)
• 2 tsp lemon extract
• 1 1/2 cups sugar (or equivalent substitute)
• 1 tbsp baking powder
• 3/4 cups unsweetened applesauce

1. In a large bowl combine the flour, poppy seeds, and baking powder, and whisk.
2. In a different bowl, combine the eggs, milk, and applesauce and extract and whisk.
3. Fold the wet into the dry but do NOT over-mix. These are muffins!
4. Fill your greased muffin cups 3/4 full and bake at 350 for 30-35 minutes.

This recipe is designed to be a healthy treat for you and your family. Note that butter isn't included. I also prefer to use the 1% milk as opposed to skim, and Splenda for baking as opposed to sugar and I keep the eggs as offered in the recipe.