My family arrived before 11AM and made brunch for Mother's Day.

The menu was

Quick Frittata (mushrooms, onion and spinach)
Bacon
Home Fries
Lemon Poppy Seed Muffins
coffee and juice

DD left the muffin recipe here and I'm sharing it with you because
they were delicious! I'm not sure where she found it - but my bet is
on the internet.

Lemon Poppy Seed Muffins
should make 12 regular sized muffins (they made 11)

1 3/4 cups all purpose flour
3/4 cup sugar + 1 tablespoon (to sprinkle on top of the muffins
just before they go into the oven)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1 stick (1/4 pound) unsalted butter, melted (and cooled slightly)
1 tablespoon poppy seeds
1 teaspoon lemon zest (they zested the entire lemon and used it all)


1. Mix dry ingredients together
2. Add wet ingredients to dry

Do not over mix... a few lumps are fine (the melted butter will lump
up if you mix all the wet ingredients together first).

Bake 350° for 20-25 minutes or until a toothpick comes out clean.
Note: The muffins will not be very brown if you omit the sprinkle of
sugar.

--
Forget the health food. I need all the preservatives I can get.

On May 9, 8:02*pm, sf > wrote:
> My family arrived before 11AM and made brunch for Mother's Day. *
>
> The menu was
>
> Quick Frittata (mushrooms, onion and spinach)
> Bacon
> Home Fries
> Lemon Poppy Seed Muffins
> coffee and juice
>
> DD left the muffin recipe here and I'm sharing it with you because
> they were delicious! *I'm not sure where she found it - but my bet is
> on the internet. *
>
> Lemon Poppy Seed Muffins
> should make 12 regular sized muffins (they made 11)
>
> 1 3/4 cups all purpose flour
> 3/4 cup sugar + 1 tablespoon (to sprinkle on top of the muffins
> * * * * * * * * * * * * * * just before they go into the oven)
> 2 teaspoons baking powder
> 1/4 teaspoon baking soda
> 1/4 teaspoon salt
> 1 egg, lightly beaten
> 3/4 cup buttermilk
> 1 stick (1/4 pound) unsalted butter, melted (and cooled slightly)
> 1 tablespoon poppy seeds
> 1 teaspoon lemon zest (they zested the entire lemon and used it all)
>
> 1. *Mix dry ingredients together
> 2. *Add wet ingredients to dry
>
> Do not over mix... a few lumps are fine (the melted butter will lump
> up if you mix all the wet ingredients together first).
>
> Bake 350° for 20-25 minutes or until a toothpick comes out clean.
> Note: The muffins will not be very brown if you omit the sprinkle of
> sugar.
>
> --
> Forget the health food. I need all the preservatives I can get.

Sounds like a good spread! Thanks for the recipe - one of my favorite
kinds of muffins.

Thanks,
Kris

In article >,
sf > wrote:

> My family arrived before 11AM and made brunch for Mother's Day.
>
> The menu was
>
> Quick Frittata (mushrooms, onion and spinach)
> Bacon
> Home Fries
> Lemon Poppy Seed Muffins
> coffee and juice
>
> DD left the muffin recipe here and I'm sharing it with you because
> they were delicious! I'm not sure where she found it - but my bet is
> on the internet.
>
> Lemon Poppy Seed Muffins
> should make 12 regular sized muffins (they made 11)

Sounds like a wonderful day and a wonderful meal. :-)
My only children are four legged. There is a lovely Siamese (Ka) curled
up on my lap as I type this.

I celebrated mothers day by just goofing off all day and napping
periodically...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 09 May 2010 19:29:43 -0500, Omelet >
wrote:

> I celebrated mothers day by just goofing off all day and napping
> periodically...

I'm surprised you didn't celebrate it with your sister and family!

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

> Lemon Poppy Seed Muffins
> should make 12 regular sized muffins (they made 11)

I love Lemon Poppy Seed Muffins! Unfortunately, watching carbs more
these days so I have to make special allowances sometimes.

Nice looking recipe, too.

--Lin

In article >,
sf > wrote:

> On Sun, 09 May 2010 19:29:43 -0500, Omelet >
> wrote:
>
> > I celebrated mothers day by just goofing off all day and napping
> > periodically...
>
> I'm surprised you didn't celebrate it with your sister and family!

They slept late. I did drop by there with chocolate and flowers but
they were really not up for it! <sigh>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 09 May 2010 17:50:19 -0700, Lin
> wrote:

> sf wrote:
>
> > Lemon Poppy Seed Muffins
> > should make 12 regular sized muffins (they made 11)
>
> I love Lemon Poppy Seed Muffins! Unfortunately, watching carbs more
> these days so I have to make special allowances sometimes.
>
It was don't ask, don't tell around here. Hubby (who watches his
saturated fats closely) probably wouldn't have had even one if he knew
how much butter went into them.

> Nice looking recipe, too.
>

TY, they tasted good too!

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

> DD left the muffin recipe here and I'm sharing it with you because
> they were delicious! I'm not sure where she found it - but my bet is
> on the internet.

> Lemon Poppy Seed Muffins
> should make 12 regular sized muffins (they made 11)
>
> 1 3/4 cups all purpose flour
> 3/4 cup sugar + 1 tablespoon (to sprinkle on top of the muffins
> just before they go into the oven)
> 2 teaspoons baking powder
> 1/4 teaspoon baking soda
> 1/4 teaspoon salt
> 1 egg, lightly beaten
> 3/4 cup buttermilk
> 1 stick (1/4 pound) unsalted butter, melted (and cooled slightly)
> 1 tablespoon poppy seeds
> 1 teaspoon lemon zest (they zested the entire lemon and used it all)
>
>
> 1. Mix dry ingredients together
> 2. Add wet ingredients to dry
>
> Do not over mix... a few lumps are fine (the melted butter will lump
> up if you mix all the wet ingredients together first).
>
> Bake 350° for 20-25 minutes or until a toothpick comes out clean.
> Note: The muffins will not be very brown if you omit the sprinkle of
> sugar.

Thanks for the recipe, I love lemon poppyseed muffins but I've
never made them myself.

nancy

On Sun, 09 May 2010 17:02:38 -0700 in rec.food.cooking, sf
> wrote,
>Lemon Poppy Seed Muffins
>should make 12 regular sized muffins (they made 11)
>
>1 3/4 cups all purpose flour
>3/4 cup sugar + 1 tablespoon (to sprinkle on top of the muffins
> just before they go into the oven)
>2 teaspoons baking powder
>1/4 teaspoon baking soda
>1/4 teaspoon salt
>1 egg, lightly beaten
>3/4 cup buttermilk
>1 stick (1/4 pound) unsalted butter, melted (and cooled slightly)
>1 tablespoon poppy seeds
>1 teaspoon lemon zest (they zested the entire lemon and used it all)

That's very nice, but: I don't usually have any buttermilk, and what do
you do with a naked lemon? So I'm thinking, make it with regular milk
plus the juice of that lemon? What does everyone think about that?

In article > ,
David Harmon > wrote:

> On Sun, 09 May 2010 17:02:38 -0700 in rec.food.cooking, sf
> > wrote,
> >Lemon Poppy Seed Muffins
> >should make 12 regular sized muffins (they made 11)
> >
> >1 3/4 cups all purpose flour
> >3/4 cup sugar + 1 tablespoon (to sprinkle on top of the muffins
> > just before they go into the oven)
> >2 teaspoons baking powder
> >1/4 teaspoon baking soda
> >1/4 teaspoon salt
> >1 egg, lightly beaten
> >3/4 cup buttermilk
> >1 stick (1/4 pound) unsalted butter, melted (and cooled slightly)
> >1 tablespoon poppy seeds
> >1 teaspoon lemon zest (they zested the entire lemon and used it all)
>
> That's very nice, but: I don't usually have any buttermilk, and what do
> you do with a naked lemon? So I'm thinking, make it with regular milk
> plus the juice of that lemon? What does everyone think about that?

Lemon juice is not the same rich flavor as zest. :-) Trust me! You can
always make lemonade with the juice or freeze it for another recipe.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Tue, 11 May 2010 05:12:59 -0500, Omelet >
wrote:

> Lemon juice is not the same rich flavor as zest. :-) Trust me! You can
> always make lemonade with the juice or freeze it for another recipe.

Half the lemon was juiced and used to make a lemon vinaigrette which
dressed an arugula salad that I didn't mention. I suppose the other
half could have been added to the batter if he is really that clueless
about what else to do with lemon juice, but I made chicken piccata
with it.

--
Forget the health food. I need all the preservatives I can get.