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Angels Unawares, Serial #22 and Lemon Poppy Seed Muffins

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In this week’s reading segment, Angels Unawares, Serial #22, Laura agrees to make blueberry muffins for Devon and Josh but then realizes she doesn’t have the recipe. And even if she can recall the recipe, she might not be able to find the ingredients in Josh’s unfamiliar kitchen. These uncertainties, combined with the emotional stress she’s under, result in a mini-meltdown right there in the kitchen (we’ve all been there, haven’t we?).

Too bad she didn’t have Internet service with access to Reading and Recipes. We would’ve provided her with the recipe right here. Instead, she had to get help from a long-lost spiritual companion named Amy, one of the several spiritual entities that populate this book and guide their human charges to a safer shore.

Picking up on this muffin theme, this week’s recipe is Lemon Poppy Seed Muffins. These might not be quite as universal as the tried and true blueberry muffins Laura plans to make, but they come in a close second. The nice thing about Poppy Seed Muffins is that they are so versatile–good for breakfast, to be sure, but also great on a brunch buffet, for a picnic lunch, or even as an accompaniment to many dinner entrees. Not too sweet or gooey, they transport well (try them in a bag lunch) and keep for several days. Oh, and did I forget to mention the lemon flavor? That little tartness is just the right complement to the richness of the muffin and the earthiness of the poppy seeds. And it smells so good while baking. So give them a try.

And if you’re really ambitious, follow Laura’s lead and mix up the blueberry muffins as well. Then you’ll have two kinds of muffins and your stomach, and anyone else in the house, will be doubly happy.

lemon muffin

Lemon Poppy Seed Muffins

1/4 cup unsalted butter, room temperature

1/3 cup granulated sugar

1 egg

1 Tablespoon freshly squeezed lemon juice

1/2 teaspoon vanilla extract

1/2 cup plus 3 Tablespoons all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch of salt

1 Tablespoon poppy seeds

1/4 cup buttermilk

optional: zest from one lemon

lemon poppy seed muffins

Preheat oven to 350 degrees. Spray a regular size muffin pan with cooking spray. Set aside.

Add the butter and granulated sugar to a large mixing bowl. With a hand mixer, cream ingredients on high until light and fluffy, about 2 minutes. Add the egg and mix into the batter. Add the lemon juice and vanilla extract and mix in. Be sure to scrape the sides of the bowl and make sure all ingredients are mixed together.

In a separate bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds. Add some of the dry ingredients to the creamed butter mixture, alternating with the buttermilk, and beginning and ending with the dry ingredients. Mix just until incorporated, careful not to over mix.

Divide the batter between 4 muffin cups in the prepared pan, filling each about 3/4 full. If you have enough batter left over, fill one more muffin cup. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the muffins cool for 10 minutes before removing from pan and putting on a wire rack to cool completely.

Makes 4-5 muffins.

lemon poppy seed muffin

{Adapted from Cooking to Perfection}

Click below to listen to or read Serial #22 of “Angels Unawares”.

Angels Unawares, Serial #22, audio © Jeffrey Anderson

Angels Unawares, Serial #22, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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