Tried and True Muffins

I couldn’t link to my recipe for blueberry bread—it’s handwritten on a recipe card, and I don’t recall where I got it. There are fancier and moister recipes out there, but I love this one because it calls for very basic ingredients that I always have on hand, but produces a lovely breakfast bread that’s best eaten warm but works well cold or re-warmed. In our home, a dozen usually doesn’t last the day.

The original recipe was for lemon poppyseed muffins, which is what I have below, but I often switch out ingredients to give it a different twist. In this case I left out the lemon peel and poppy seeds and replaced them with almond extract and blueberries. Don’t ask me how much—it’s entirely based on instinct and personal taste.

To use up Amish friendship starter, I decreased the milk and sugar slightly to allow for the sweetness and liquid of the starter. I added a cup of starter.

I also didn’t feel like dealing with muffin tins, so this time I made three mini loaves and increased the baking time by about 10 minutes.

Lemon Poppyseed Muffins

Ingredients

• 2 c. flour
• 1 Tbsp baking powder
• ½ c. sugar
• ½ tsp. salt
• ¼ c. butter or oil
• 1 egg
• 1 c. milk
• ½ tsp lemon peel
• 1 Tbsp. poppy seeds

Directions

• Heat oven to 400 degrees Fahrenheit. Line or grease 12 muffin cups.
• Stir together dry ingredients except for poppy seeds.
• Mix together oil, egg, milk, and lemon peel. Stir into dry ingredients until just moist.
• Fold in poppy seeds.
• Fill muffin cups two-thirds full and bake for 20-22 minutes. Makes one dozen.