Lemon Poppyseed Muffins: Finding the silver lining

To all those who willingly listened to my refrigerator rant and raves.

Most recently, my second refrigerator, which is less than a year old, had been giving me an inordinate amount of trouble. One day my husband noticed that it wasn't so cold, and the first repairman came out and "fixed" it at the end of one week. However, quickly it became clear that it wasn't fixed as suddenly my fridge had an identity crisis and decided that he had freezer envy and decided to become a freezer. The next repair guy (a different one) came out and told me I had another problem and told me I had to wait and in the meanwhile ordered another part. While waiting for the new part, my fridge decided that he wanted to go back to his original identity and claim his life as a fridge again. Everything in my fridge started to thaw...and the story goes on and on. Basically over a period of a month, my fridge froze, unfroze, froze again; I had 4 DIFFERENT servicemen try to figure out what to do, numerous hours of phone call time to both LG and Sears demanding that SOMEONE pay for the food loss in my fridge (LG paid up $100) and numerous moments of trying to figure out how I could rescue food that was technically un-salvageable.

One key victim was a huge bag of lemons. Lemons aren't cheap anymore and I bought a huge bag to do lots of special things with it - only to have it suffer atrocities no citrus fruit should have to suffer. It was too much for me to just throw them away and so I decided to try and make something with them and fast. While the great refrigerator panic was going on, so was my commitment to EAT THROUGH MY PANTRY, which basically means no grocery shopping until my pantry is near empty. (Fresh produce and fruits are allowed.) I found in there poppy seeds and a beautiful organic WHITE whole wheat flour that I wanted to use. Lemon poppyseed muffins became my end goal, and make them I did. They are husband's favorite, and Daughters consumed many of them. I also gave some to Daughter #2's new preschool teachers on their first day of school. They can be prepped ahead of time and be made fairly easily the morning of. I also changed the technique as original laid out in the recipe, only because I don't use an electric mixer in the morning, nor do I believe in alternating wet and dry ingredients when your eyes are barely open. I added a special almond topping just for a contrast of textures and to add a nutty flavor. You can leave it out by all means.

And in the end, the silver lining in the middle of losing food, sleep, money and time during the refrigerator nonsense was these delicious muffins, which probably would NOT have been made, had I not been trying to rescue some lemons.

**Night before preparation tips
The night before, measure out the flour, baking soda, baking powder, salt in a small bowl. Whisk together with a fork.

In a larger bowl, zest enough lemons to make 2 tablespoons (took me almost 3 lemons), and measure sugar. Cover. Squeeze lemon juice and cover and refrigerate.

Set out eggs, butter. Line your muffin tin with liners (or grease 20 cups.)

Lemon Poppyseed Muffins (adapted from Epicurious.com)
Makes 20

2 cups all purpose flour (I used 1 cup all purpose and 1 cup white whole wheat)
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1 cup buttermilk
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted
2 tablespoon (packed) finely grated lemon peel
2 large eggs
2 tablespoons poppy seeds

Topping (optional)
1/4 cup sliced almonds
1 tablespoon sugar
1 tablespoon lemon juice

Preheat oven to 350. In a small bowl, combine flour, baking powder, baking soda and salt. Stir dry ingredients together.

In a larger bowl, add lemon zest, sugarm and melted butter. Stir rather vigorously for at least one minute. One at a time add eggs, beating well after each egg. Pour in buttermilk and lemon juice. Mix well. Add dry ingredients and mix until JUST combined. Do not overmix. Add poppyseeds and stir gently.

Scoop out muffin mixture and equally divide amongst the pans. Quickly mix together sliced almonds and lemon juice. Sprinkle a few almonds on top of each muffin.

Bake for 22-25 minutes. Tops should bounce back when pressed. Serve warm. These taste best the day they are baked.

Printable recipe

More than enough to share...don't be stingy.

The trick to easy muffin scooping in the morning - a disher #16.

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