Recipe by BABSRHO
"These muffins are always gobbled up at the B & B where I work. Customers always ask for the recipe."
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1 1/2 cups
egg, lightly beaten
egg yolk, beaten
Like another user, I also skipped the additional egg yolk. I also doubled the amount of lemon extract because I didn't think the lemon was strong enough, and added more poppyseeds and sprinkle more of sugar. But this recipe was a great starting point for me because I had never made them before :)
Muffins with a very nice texture. I didn't have the lemon extract, used lemon juice instead. To add a bit more lemon taste I brushed the top with lemon juice combined with powder sugar and that did the trick for me. Will definitely bake these again!
These muffins were good, but they tasted a little "eggy" to us. They had a nice lemon flavor, just enough poppy seeds, and were moist and tender, all very good things. One thing I wasn't crazy about was the size (personal preference thing) and the fact that the tops of the muffins didn't brown very nicely. If I make again, I'll fill the muffins cups up a little more and eliminate the single egg yolk, going with just one egg. Might even trying adding a little glaze to the top.
These came out much more dense than I was looking for and I like more lemon flavor, these were bland. I won't make this recipe again.
I made these with my 2 year old. Easy and can you say delicious! Defiantly with make again as they are nice and fluffy!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Babs' Lemon Poppy Seed Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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