Milled wheat lemon poppy seed sourdough muffins are not only delicious but a healthy twist on a classic favorite. Made with a ...

Meanwhile, remove any seeds from the lemon slices. Add the slices to the boiling water, stir for 10 seconds, then use a spider or slotted spoon to remove the slices and transfer to a bowl.

Preparation 1. Preheat the oven to 350 F. Line a 12-cup muffin pan with paper liners and lightly spray liners with cooking spray; set aside. 2. In a large bowl, thoroughly combine both flours ...

Add more lemon juice, 1 tablespoon at a time, to thin the icing to your preferred consistency; the icing should be thick but pourable. Pour the glaze over the warm muffins and let set before serving.

2. Place 1 cup of the sugar, the buttermilk, oil, egg, zest and poppy seeds in a large bowl. Use a wooden spoon to mix well. Add the flour, baking soda, salt and lemon extract. Stir until just ...

Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls. Step 2 Bake muffins until tester inserted into center comes out clean, 22 to 24 minutes. Cool in pans 5 minutes.

Line a 12-cup muffin tin with liners and set aside. In a large bowl, rub together the sugar and lemon zest with your fingertips until fragrant and damp; set aside for 15 minutes.

March 6, 2008 by celebrity_soup I have finally cut the muffin addiction! Cakes aren't all that different from muffins, but it's still a change!

I haven't tried this recipe as a bread loaf, but I don't see why that wouldn't work. The recipe does suggest that if you like fresh ginger, substitute the poppy seeds with 3 tablespoons of peeled ...

t Preheat oven to 400 degrees F. and generously spray a 12-cup muffin pan with nonstick cooking spray. t In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. t ...