i finally ‘splurged’ and bought myself a muffin pan. i really should have done it sooner! there’s nothing better than waking up and having a homemade muffin. mmmmmmm muffins. i love them all, blueberry especially, but not far behind is lemon poppy seed, morning glory, and even the classic israeli palestinian conflict muffin.
i’m ashamed to admit this (or am i?), but morning baked goods are often the reason i spring out of bed with vigor. i felt like this pan was to bring many a happy mornin to my hobbit house life. but the first recipe i’d use to christen my new pan wouldn’t be eaten as a morning delight, but rather treats to a ‘yay! you’re peace corps service is finished!’ going away party for my sitemate, laura.
all the things i could make in my muffin pan floated around my head but i finally decided to make a creation of my own: cornmeal lemon poppyseed muffins with a honey butter glaze. it’s a mouth-full of a title. and a mouth-full of goodness.
i could have simply went with lemon poppyseed muffins but i have quite the sack of cornmeal (purchased on accident…sometimes a dictionary at the grocery store would come in handy). so too much cornmeal equals cornmeal in everything and a delightful muffin creation. these muffins were destined for greatness — they were the first to break-in my pan and my own muffin recipe making virginity. and they lived up to their expectations. well all of them but the two that were stepped-on on the bus ride there (it was a very very crowded ride). i can only hope that the man’s shoe enjoyed stepping on my tasty muffins.
cornmeal lemon poppy seed muffins with a honey butter glaze
makes 14 muffins
- 1 1/2 cups flour
- 1/2 cups cornmeal
- 1/2 tsp salt
- 2/3 cups sugar
- 1 1/2 tbs poppy seeds
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 1/2 – 2 tbs lemon zest
- 1 tsp vanilla extract
- 2 tbs butter
- 2 tbs honey
1.) preheat oven to 375*F. mix all dry ingredients together in a small bowl.
2.) in a large bowl whisk together egg, milk, oil, vanilla, and lemon zest.
3.) slowly add dry ingredients to wet. mix thoroughly but be sure not to overmix (this will make the muffins tough).
4.) either line muffin tin with papers (though they were somewhat difficult to peel) or use a non-stick pan. fill tins 3/4 full with batter. bake for 15-20 minutes or until tops are slightly browned.
5.) for the glaze heat the butter and honey in a small saucepan over low heat. when melted spoon over muffins.
(another topping varient: sprinkle muffins with sugar before baking)