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Tuesday, September 10, 2013

Lemon Poppy Seed Square Muffins

These are the muffins I made my friends that I barter food with.   They had given me a huge zucchini and so what better to do with it than bake.  I try to make them different things but Dans favorites are the Jalapeno and Cheddar Bread or Rolls and Chocolate Chocolate Zucchini Bread.  This version of zucchini  muffin (or you could make a loaf) is very refreshing with the taste of lemon. 

1/2 cup butter, softened
1 1/3 cups sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
1 cup shredded zucchini
1 tablespoon lemon zest
2 teaspoons poppy seeds

Preheat oven to 325°. Beat butter at medium speed with an electric mixer   until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.  Stir together flour, salt, and baking soda.   Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in zucchini and next 2 ingredients. Line muffin cups and then fill 3/4 with batter.  You could also make mini loaves which you can see in the picture below.  Bake at 325° for 18-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes.  Put on wire racks and let cool or eat them while they are still warm.

The other item in this photo is a lc version of Zucchini bread.
Thanks for stopping by have a wonderful day and Remember to Find the Time to Do All the Things YOU L♥ve.

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