I became a Food Network and HGTV Canada junkie in high school. Anytime I was home, the TV was turned onto either channel- Martha Stewart, Trading Spaces, Restaurant Makeover, Party Dish- you name it, I watched it. One show that I really enjoyed was Party Dish with Trish Magwood. Author, Chef and Food Consultant, Trish would create these lavish, yet easy platters to set up at small and large gatherings and functions. After Party Dish went off the air, I kind of forgot about Trish until I recently heard someone mention her name. After Googling her, I found Trish’s website and began to go through her free recipes. Like her, I am a fan of Starbucks’ Lemon Poppy Seed Loaf. I love the tangy flavour of the lemons with the sweetness of the powdered sugar glaze. YUM! What I don’t like is the number of calories in the cake. In Canada, restaurants do not have to list the number of calories in food items, but in the US, by law, calories for every drink and dish has to be listed somewhere. Guess how many calories are in a slice of that loaf? 410 calories!! Lucky me, Trish has come up with a slightly healthier version of the Lemon Poppy Seed Loaf that I desire to eat every time I go to Starbucks. I followed her recipe with one exception- I did not dress my muffins with the lemon glaze because I didn’t have powdered sugar on hand.
Lemon Poppy Seed Muffins
(pic below shows what happens when you over fill the muffin tins and then have to go sooth a crying baby which then makes you forget you have muffins in the oven!)
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup poppy seeds
3/4 cup butter, softened
1 cup sugar
1 cup buttermilk
1/4 cup plain yogurt
Zest and juice of 2 lemons (about 1/2 cup juice)
Preheat oven to 375°F. Line standard muffin tin with paper liners. Mix together flour, baking soda, baking powder, salt and poppy seeds. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating between each egg until the mixture is a light yellow colour. In a measuring cup, mix buttermilk, yogurt, lemon zest and lemon juice. Add half the dry mixture to the batter, then half the buttermilk mixture. Repeat, stirring until just incorporated. Do not over-mix. Using an ice cream scoop or 1/3-cup measure, fill muffin cups three-quarters full. Bake for 15 to 20 minutes or until a toothpick inserted in the centre comes out clean. Let stand 10 minutes.
My thoughts after making the muffins:
1. Trish says this recipe makes 12 muffins…umm NO! This recipe made about 16 standard-size muffins. I followed her meausrements exactly, so I’m not sure what happened. Maybe I whipped too much air into the butter?
2. These muffins can easily become gigantic muffins if you fill the cup too much (see picture )
3. The cake has a mellow lemon flavour. I think if I added the lemon glaze, it would kick it up a notch. However, if I don’t want to empty calories from the glaze, I may just add more lemon rind and lemon juice to the mix.