Lemon Poppyseed Muffins12 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:
That's a flavor I love! what beauties! Perfectly risen!
Cheers,
Rosa
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.
Mom: excellent idea - bottled lemon curd! I never thought of that but don't see why it wouldn't work. Thanks!
Delicious muffins. They look perfect!
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