Lemon Poppyseed Muffins

Another first! Lemon poppyseed muffins! I'll admit that I actually didn't even know where to look for poppy seeds in the grocery store. It turns out they're right in with the spices, alphabetized and everything! So I grabbed myself a mini jar and a big ole lemon and marched triumphantly out the door! (After getting the rest of my groceries and paying for them, of course)

Ingredients: Flour, Sugar, Poppy Seeds, Baking Powder, Baking Soda and Salt; Vanilla, Melted Butter, Egg, Sour Cream, and a Lemon

First, grate the peel right off that lemon; use a zester if you have one. I don't! Squeeze the juice out too. This whole step smells AWESOME.

Mix the lemon zest with the sugar and work it around with your fingers a little bit. Then add in the rest of the dry ingredients and combine. In a separate bowl, mix together the wet ingredients (including the juice from the lemon). Then combine the two bowls.

Mmm, batter. Unfortunately, I'm not a sour cream fan, so this batter was not that appealing to me.

Scoop the batter into 6 muffin cups (but don't take a picture; now that would be a horrible idea!) Bake for about 20 minutes, then smile like an idiot at these beautiful muffins while you wait for them to cool:

And you're done! They didn't puff up like I expected them to, but I guess that's because I've never had a homemade lemon poppyseed muffin before. Why is that? These were good :)

NOTE: I've played around with this recipe a bit and found that I like it this way much better. I recommend using that recipe instead of this one.

The Recipe:
1/3 cup Sugar
1 cup Flour
1 tsp Baking Powder
1/8 tsp Baking Soda
1/8 tsp Salt
1 tbsp Poppy Seeds
6 tbsp Sour Cream
1/2 cup Butter, melted and cooled
1 Egg
1/2 tsp Vanilla

Bake for 20 minutes at 400 degrees.