However, any recipes I’ve ever made came up very short, either on flavor or texture. Many lacked a depth of lemon flavor, but worse yet, most were dry even on the first day and inedible on the second.
I was searching for yet another recipe to try when I came across one I found on Google. I thought this one had possibilities because it included sour cream as an ingredient. Any cakes I’d made with sour cream had incredible texture, so this was worth a try.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : bakeatmidnite.com
I was searching for yet another recipe to try when I came across one I found on Google. I thought this one had possibilities because it included sour cream as an ingredient. Any cakes I’d made with sour cream had incredible texture, so this was worth a try.
INGREDIENTS
- ⅔ cup sugar
- zest and juice of 1 lemon
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp soda
- ¼ tsp salt
- ¾ cup sour cream
- 2 eggs
- 1 tsp lemon extract
- ½ cup vegetable oil
- 3 tbs poppy seeds
- GLAZE:
- 1 cup confectioner’s star
- 2-3 tbs lemon juice
- OPTIONAL:
- Sanding sugar (if you don’t want the glaze)
INSTRUCTIONS
- Peheat oven to 375 degrees F. Spray or line a Texas-sized (jumbo) muffin tin.
- Place sugar and lemon zest in a large bowl. Rub the zest in the sugar until you can smell a strong lemony scent.
- Add the flour, baking powder, baking soda and salt to the bowl with the sugar mixture. Blend well.
- In a separate bowl, beat together the sour cream eggs, lemon extract and oil.
- Pour the liquid mixture over the dry mixture and mix until just moistened. Do not overtax! Stir in the poppy sees.
for full instruction please see : bakeatmidnite.com
BERITA LENGKAP DI HALAMAN BERIKUTNYA
SOUR CREAM LEMON POPPY MUFFINS
4/
5
Oleh
Ahmad ulin
