Hello and welcome to the recipe book section of the Rose of Sharon Bed and Breakfast. I have had several people stop by at our bookstore for either a recipe from the diner (Mom’s Schoolhouse) days or to tell me how much they miss certain foods I made. And I thank you for your encouragement when recently asked about sharing recipes.
Recently our daughter Kate was visiting and in the conversation she mentioned this idea of sharing the recipes on the blog. She has great ideas and good solutions for things going on in the one’s life; meaning mine. I am now excited to start sharing them with you.
At the Bed and Breakfast we serve many of the muffins, cookies, breakfast foods, and pie recipes I served at the diner. When our guests arrive to check in or when they come in at night after their outing, I like to have a snack/treat waiting for them and then I like to send them off with muffins or cookies when they head for home.
Lemon Poppy Seed Muffins
Usually when making muffins I begin with beating the eggs with a spoon and adding the liquids to the beaten eggs. So….start with beating 2 eggs, and add ½ cup canola oil, 1 cup milk (or half n’ half), and 1 teaspoon lemon extract.
If you sift the dry ingredients, put 2 cups unbleached flour, ½ cup sugar, 1 tablespoon baking powder, and a little salt in your sifter and add to the liquid ingredients. I just add them to the bowl and start stirring.
Then stir 1 tablespoon poppy seed into your batter and place in greased or paper lined muffin tins. Bake 22 to 26 minutes in a preheated 375 degree oven.
The Icing: Stir a little bottled lemon juice into 1 cup confectioners sugar to the consistency you like for topping the cooled muffins.
A side note: The poppy seeds can be left out and either raspberries or blueberries can be added for another delicious lemon flavored muffin.
If you don’t want to read the blog, here is the recipe:
½ cup canola oil
1 cup milk
1 teaspoon lemon extract
2 cups unbleached flour
½ cup sugar
1 tablespoon baking powder
a little salt
1 tablespoon poppy seed
Bake at 375 in greased or paper-lined muffin tins for about 22 to 26 minutes (depends on small or large muffins).
Now enjoy your made-from-scratch lemon poppy seed muffins.