Blackcomb resort lemon poppy seed muffins and glaze

12 muffins

Ingredients

Quantity Ingredient
Grated rind of 1 lemon
3 Whole eggs
1¼ cup Vegetable oil
4 To 4-1/2 cups 2% milk
1½ teaspoon Vanilla extract
6¼ cup All purpose flour
1¼ cup Sugar
½ cup Poppy seeds (or more)
¾ teaspoon Baking soda

Directions

Pre-heat oven to 325 F. Reserve ¼ of lemon zest for glaze.

Combine ¾ zest, eggs, oil, milk and vanilla in bowl, Sift flour, sugar, poppy seeds and baking soda together. Slowly add one mixture to the other until just blended, scraping down sides of bowl.

Grease a 12 (large) mufin pan and insert muffin cups. Spoon batter into cups, and bake for 25 minutes or until done (use toothpick test-muffins are done when it comes out dry.) Lemon Glaze;

Combine juice of 1 lemon (about 3 tbs), zest of ¼ lemon (see above) and 3 tsps sugar in a non-reactive pan. Cook and stir until sugar is dissolved; brush on baked muffins.

Origin: Chef Bela Krajnyak, Blackcomb Resort, B.C. Canada Source: The Times-Colonist Newspaper Sept 21/94 From the collection of Karen Deck Submitted By KAREN DECK On 10-06-94

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