2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup buttermilk
Zest of one lemon, minced
2/3 cup light brown sugar, packed
8 tablespoons unsalted butter, warm melted
1 teaspoon vanilla
1 1/2 tablespoons poppy seeds
Cinnamon & sugar to sprinkle
Directions - Poppy Seed Muffins Recipe:
Position the rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 12-muffin pan or line with paper cups.
In a medium-sized bowl whisk together flour, baking powder, salt, and nutmeg. Mix thoroughly and set aside.
In large bowl whisk together eggs, milk, brown sugar, warm melted butter (not hot), and vanilla.
Add the flour mixture to the wet ingredients. Mix together with a few light strokes, until the dry ingredients are moistened. Gently fold in poppy seeds and lemon zest. Do not over mix - the batter should not be smooth.
Pour the batter into the muffin cups. Sprinkle the top of each muffin with cinnamon and sugar before baking.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
Note: If you are going to try the lemon juice dip, bake the muffins until firm, about 30 minutes in a 350 degree oven. Allow to cool. Next, dip only the tops of the pastries into the prepared juice dip (1/4 cup lemon juice, plus 2 tablespoons sugar mixed). Turn right side up and serve.
Recipe yields 12 poppy seed muffins.