Monday, July 7, 2014

Spelt poppyseed muffins with lemon glaze

Maybe it's just because I'm pregnant and have reached the stage where baked goods are not only irresistible but positively essential to my mental health, but these muffins are the best I have made in as long as I can remember. I'm sure the copious scoopings of sour cream have something to do with it, and the lemon glaze absolutely factors into the irresistiblity equation. But I'd also like to think that the heavy proportion of very-very-good-for-you poppy seeds (think nutritionally-equivalent-to but not-as-hip-as chia seeds) has a lot to do with it.

Make these and see how long they last in your kitchen. Our batch of 16 large muffins lasted two days. Everyone, the toddler included, loved them.

Lemon-glazed Poppyseed Muffins
Adapted from The Smitten Kitchen Cookbook and Williams-Sonoma Muffins

These muffins taste best the day after - the flavors have time to develop and the sour cream keeps them moist. Also, you'll need the zest of two lemons but the juice from only one. Make lemonade.

1 cup spelt flour (or all purpose)
1/2 cup whole grain spelt flour (or whole-wheat)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup white sugar
1 egg
3/4 cup sour cream
1/3 cup Poppy seeds
Zest of one medium lemon

For glaze
1 cup confectioners sugar
2 tablespoons freshly squeezed lemon juice
Zest of one medium lemon

Preheat oven to 400 degrees and butter standard muffin tins.

In a medium bowl stir and toss together the flour, poppyseeds, baking powder, salt and lemon zest. In a large bowl whisk together the sour cream, egg and sugars. Fold in the flour mixture till just combined.

Spoon 1/4 cupfuls into the prepared muffins tins. Bake until a toothpick inserted in the middle of a muffin comes out with moist crumbs, about 15 minutes.

While muffins bake, make glaze. Combine all glaze ingredients in a small bowl and whisk until smooth. When muffins have cooled 3 minutes in pan, remove to a wire rack and let cool completely, then apply glaze with a brush or the back of a spoon.

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