Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup poppy seeds
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. In a separate mixing bowl, whisk together the melted butter, eggs, buttermilk, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories per serving: 210
Total fat: 10g
Saturated fat: 5g
Cholesterol: 50mg
Sodium: 190mg
Total carbohydrates: 26g
Dietary fiber: 1g
Sugar: 10g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Buttermilk can be substituted with regular milk or non-dairy milk.
- Lemon juice and zest can be substituted with lime or orange juice and zest.
Variations:
- Add 1/2 cup of fresh or frozen blueberries to the batter for Lemon Blueberry Poppyseed Roskette Muffins.
- Replace the poppy seeds with chia seeds for Lemon Chia Seed Roskette Muffins.
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for Lemon Poppyseed Nut Roskette Muffins.
Tips and tricks:
- Be sure to measure the flour properly by spooning it into the measuring cup and leveling it off with a knife.
- Do not overmix the batter or the muffins will be tough.
- Use fresh lemon juice and zest for the best flavor.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, wrap them in foil and bake in a 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Dust the muffins with powdered sugar or top with a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of hot tea or coffee.
Suggested side dishes:
Serve the muffins with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Be sure to wash your hands and all surfaces and utensils that come into contact with the batter to prevent the spread of bacteria.
Food history:
Roskette muffins originated in Denmark and are traditionally made with cardamom and pearl sugar.
Flavor profiles:
These Lemon Poppyseed Roskette Muffins are sweet, tangy, and nutty with a crunchy texture from the poppy seeds.
Serving suggestions:
Serve these muffins as a breakfast or brunch item or as a sweet snack.
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