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| Gluten Free Lemon Poppy Seed Muffins (Photo credit: Cooking Gluten Free) |
Lemon Sugar. This simple recipe may be use to add lemon flavor to any recipe calling for sugar and lemon zest. Using a small paring knife or a vegetable peeler, remove the zest from 3 large lemons, leaving the bitter white pith behind; reserve the fruit and juice for another use. Place the zest in a food processor and add 1/2 cup (4 oz/120 g) granulated sugar. Pulse until the zest is evenly distributed. Add another 1/2 cup sugar and pulse until the zest is finely ground. Store in an airtight container in the refrigerator for up to 2 months. Makes about 1 cup (8 oz/250 g)
Lemon-Poppy Seed Muffins need just the right amount of lemon sugar to add a flavorful taste. If you still haven't learned about lemon sugar, here's your big chance if you try to cook this recipe from the heart.
You will need:
1/2 cup (4 oz/125 g) unsalted butter, at room temperature
2/3 cup (5 oz/155 g) lemon sugar or granulated sugar
2 large eggs, separated
1 1/3 cups (7 oz/220 g) all-purpose (plain) flour
1 teaspoon baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
2 tablespoons poppy seeds
Grated zest of 2 lemons
1/4 teaspoon salt
1/2 cup (4 fl oz/125 ml) buttermilk
2 tablespoons strained fresh lemon juice
1 teaspoon vanilla extract (essence)
3 tablespoons coarse raw sugar for sprinkling
Here's how:
Preheat the oven to 350 degrees F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray or line with paper liners; fill the unused cups one-third full with water to prevent warping.
In a bowl, using an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition until blended.
In another bowl, stir together the flour, baking powder, baking soda, poppy seeds, lemon zest, and salt. Using the mixer on low speed, add the dry ingredients to the creamed mixture in 2 increments, alternating with the buttermilk, then the lemon juice and vanilla. Beat just until smooth.
In a large bowl, using the mixer with spotlessly clean beaters on high speed or a balloon whisk, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended.
Spoon the batter into each muffin cup, filling it three-forths full. Sprinkle the top of each muffin with some of the raw sugar.
Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let cool completely. Serve them at room temperature, with lemon curd.
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