Lemon poppyseed muffins

[rootofnewt]

Someone who shall remain unnamed likes to link lots of yummy recipes. It's very cruel to read such a list when pregnant.

This was one of those links.

I love lemon poppyseed breads. So I carried the laptop into the kitchen and got to work, chatting with baobh while I pulled out ingredients.

I did adapt, of course. Juiced a couple lemons, so just under two tablespoons of juice. Grated some of the zest, but got tired, so added in about a teaspoon of dried peel. Said, "oooh, crap" and added extra lemon flavoring (and then more, and then more). The soymilk (UGH!) was replaced with buttermilk (dry solids in with flours, water in with liquids).

Anyhow, I baked 'em. My flour mix is teff, brown rice, white sorghum, and tapioca. I filled the muffin tins and 15 minutes was perfect.

Interestingly, I should've waited. The remaining batter had time (20 minutes) to perk up (buttermilk, baking soda, etc). The remaining batter filled four slots in the tin. THOSE muffins peaked nicely--excellent muffin tops resulted. I'm used to flat muffins these days, but now that I know I can tweak recipes with buttermilk, I might just have to do that. I was taking a risk--they could've swelled and exploded, but risks are worth it with lemon poppyseed.

Comments

[heido.livejournal.com]

I just don't get the poppyseed part. I almost typed poopyseed. :) I'm 12 today. I mean, lemon! Cool! Why does poppyseed almost always go with it?

Buttermilk instead of regular milk? Interesting. I'm getting into substitutions and all. I don't understand the "instead of regular" part. Maybe I should read more "alterna cooking" stuff.

I think I'm going to try going gf. See if the allergy thing is what is up with me.