Friday, January 16, 2009

Lemon Poppy Seed Muffins

Another installment of my work products, this time lemon poppy seed muffins - commercial style. This recipe makes 36 commercial-sized muffins. I was skeptical about the lemon pie filling, but in the end the muffins were super moist and cakey and delish! I'm not sure what you'd use in the home kitchen, however; the pie filling we use comes from our supplier in a big bucket that we keep in the fridge. I might have to experiment with some pie fillings at home one of these days.

Lemon Poppyseed Muffins

12 cups flour
6 tbsp baking powder
3 tsp salt
12 eggs
5 cups lemon pie filling
1 1/2 cups poppy seeds
4 cups packed brown sugar
2 cups vegetable oil
6 tsp vanilla

Combine dry ingredients, excluding the sugar, in a big bowl. Combine wet ingredients and sugar in mixer, or whisk together by hand. Make a well in the dry ingredients and add the wet. Combine well. Scoop & bake @ 350F.

The batter is very, very thick and gets hard to mix, necessitating the use of hands (oh, how we would love one of those big commercial mixers! Alas, not in the budget...). They fluff up really nicely, though, and have a great texture.

Enjoy!

5 comments:

Rosa's Yummy Yums said...

That's a flavor I love! what beauties! Perfectly risen!

Cheers,

Rosa

Judith said...

How about lemon curd in a smaller recipe? I used to make a really yummy cake in England called lemon drizzle cake; it had lemon curd and grated lemon peel in it. Made a glaze of lemon juice and sugar then poured it over the hot cake as it came out of the oven. It had a good texture and taste.

Wandering Coyote said...

Mom: excellent idea - bottled lemon curd! I never thought of that but don't see why it wouldn't work. Thanks!

Meg said...

Delicious muffins. They look perfect!

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