This week’s Tuesdays with Dorie was chosen by Betsy of A Cup of Sweetness: lemon poppyseed muffins.  As a general rule, I don’t bake recipes from Dorie’s book until they’ve been selected by someone in the group, but when I saw the pick for this week I was certain I’d made it in the past.  I couldn’t figure out why I would have whipped up lemon poppyseed muffins, since I’m not a fan of poppyseeds.  But that’s the beauty of blogging – I scanned back through old posts and it turns out I’m not crazy – I had made them!  Way back in March of 2009, these muffins had been a treat for a friend’s birthday. 


I emailed the same friend to see if she’d want another batch of lemon poppyseed muffins if I made the recipe again this week.  She said yes, and I got to work on Sunday morning.  As I mentioned yesterday, we didn’t have heat over the weekend (by the way, thanks for the kind words yesterday – we got the problem fixed so our heat is now working – hooray!) so I had dual motives: check the TWD recipe off my to-do list, but also warm up my very chilly house with a 400 degree oven.  The muffins are quick and easy to throw together, the wet and dry ingredients are combined separately and then mixed together and into the oven they go.  In fact, I got mine in the oven so quickly I didn’t realize until they’d been baking for 5 minutes that I forgot the poppyseeds.  Oops.  A simple glaze of lemon juice and confectioners’ sugar is drizzled on the muffins once they’ve cooled.  Mine was on the thin side, but no less delicious.


The muffins are a nice breakfast treat, easy to grab on the go.  I laughed when I read my post about the first time I made these as I mentioned I didn’t like lemon-flavored treats, and now anything with lemon is a favorite.  Funny how our tastes change over time, isn’t it?  Maybe someday I’ll learn to like poppyseeds too 🙂  Many thanks to Betsy for hosting this week.  You can find the recipe for the muffins on her blog or on page 10 of Baking: From My Home to Yours.

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