We have been doing all we could to help out with Gus while Annie was in the hospital. She came home on Friday and we spent the weekend helping with meals and Gus and errands and coffee runs and anything that needed to be done.
Big brother Gus LOVES "muff-eens" as he calls muffins in his sweet little two year old way. Sunday was a rainy, snowy, gloomy day in Nashville, so Grandma decided to make beef stew - something easy that could be eaten whenever anyone had time to grab a bowl between all the feedings and diaper changing going on. To go with the beef stew, I baked some lemon poppyseed muffins especially for Gus.
This recipe is from a cookbook called The Sweeter Side of Amy’s Bread and is so, so good. The batter is very dense and the muffins have just the right amount of lemon flavor with the crunch of the poppy seeds. It's one of my most favorite flavor combinations. The sour cream included in the batter makes for a really moist muffin. They are so good that little two year old Gus ate two whole "muff-eens" for dinner. Now, that's a testimony is it not?
If you are not familiar with Amy's Bread, here is some information about them from their web site.
Amy’s Bread is a NYC bakery that features hand-made breads, morning pastries, decadent cookies, old-fashioned layer cakes, unique sandwiches, healthy salads, and more. :: Our hearth-baked breads are crusty, chewy, with a moist crumb and lots of flavor. We use traditional European methods, and shape every loaf by hand. :: Visit any of our three cozy bakery/cafés in NYC, and linger for breakfast, lunch or dessert! :: Amy’s Bread supplies bread wholesale to many notable New York restaurants and specialty food stores.
I have eaten baked goods from Amy's because our oldest daughter worked there when she lived in New York City. They have really wonderful breads and pastries. If you are ever in New York or live there now, be sure and visit Amy's and give their products a try. You will be glad you did.
Here is what you need for this recipe.
2 sticks butter, softened
1 1/2 cups sugar + 1 TBSP sugar
5 large eggs
2 TBSP + 1/2 tsp lemon zest (1 large lemon was all I needed for the zest and juice)
1 TBSP + 1/2 tsp lemon juice
1 1/2 TBSP poppyseeds
1 TBSP vanilla
3 1/4 cups flour
3/4 tsp soda
3/4 tsp baking powder
3/4 tsp salt
1 cup + 2 TBSP sour cream
Glaze:
1/4 cup lemon juice
1/4 cup powdered sugar
Preheat oven to 350. Put paper liners in 16 muffin cups.
Using a mixer, beat softened butter and sugar until light and fluffy. Add eggs 1 at a time and mix. Sift dry ingredients in a bowl. Add lemon zest, lemon juice, poppy seeds and vanilla to butter/sugar mixture.
Add 1/2 of the dry ingredients and just barely mix. Add sour cream and mix in. Add rest of dry ingredients mixing thoroughly. Fill muffin cups 3/4 full of batter. Batter is very stiff. I used a heaping 1/4 cup measure and that filled each muffin cup just right.
Bake muffins for about 20 minutes or until a toothpick inserted in center comes out clean. If you choose to use the glaze, brush it on while the muffins are still warm. We left the glaze off because it makes them more dessert like.
Here is a little money saving tip for you. Poppy seeds go a long, long way. I bought mine at the Dollar Tree in the spice section instead of spending a fortune for them at the grocery. I try to save money in sensible places when it comes to ingredients. Some things I will not compromise on, but this one didn't make a difference.
We now have 6 grandsons under the age of 8 and life just got a little more joyful. We are truly blessed. I bake or cook for the family whenever I can because it makes me happy. I hope you will enjoy these muff-eens as much as Gus did!
Everyday Donna
Things to Remember:
A baby will make love stronger, days shorter, nights longer, bankroll smaller, home happier, clothes shabbier, the past forgotten, and the future worth living for.
Author Unknown
