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Ingredientes
- 1 1/3 c. Cake flour
- 1/2 tsp Baking soda
- 4 ounce Butter
- 1 1/3 c. Sugar
- 4 x Large eggs
- 3 Tbsp. Lemon juice
- 3 tsp Grated lemon peel
- 2 tsp Vanilla
- 5 Tbsp. Poppy seeds
- 1/2 c. Lowfat sour cream
Direcciones
- Pre-heat oven to 375 degrees. Butter muffin tins for 12 muffins.
- Sift the dry ingredients (flour and soda) and set aside. Cream the butter in a large bowl and add in the sugar a little at a time, beating till light and fluffy; add in the Large eggs one at a time, beating well, then add in the lemon juice, vanilla, lemon peel and poppy seeds. Add in the flour and lowfat sour cream to this making sure the batter is well mixed.
- Fill muffin tins about 3/4 full. Bake for 20-25 min or possibly till golden brown.
- Dust with confectioners' sugar and serve hot or possibly cold on a cake rack.
- The original recipe calls for separating the Large eggs and whipping the egg whites separately with half the sugar. This meringue is then folded into the batter just before baking. This makes for a lighter muffin, but is unnecessary.
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