Today my friend Maxine and I made Lemon Poppy Seed Doughnuts. It's a basic muffin recipe that we baked in the Wilton doughnut pan. The original recipe called for sour cream but we just subbed extra milk instead. We also changed the milk from whole to 2% since that's what my aunt Nan left in the fridge. Here is the link to the original recipe.
Maxine is so good at zesting lemons!! She also helped me make lemon curd for a cake I'm making later this week. We're planning on baking again this Thursday and I'm thinking pumpkin granola bars. I have to remember to buy pumpkin. And an assortment of nuts. Look for Maxine in the future, we're thinking of making this collaboration a regular thing.
Ingredients:
1/2 cup plus 3 tablespoon 2% milk
1 1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg
zest of 1 lemon
1 tablespoon poppy seeds
For the icing:
juice of 1 lemon (about 2 tablespoons)
1 1/2 cups powdered sugar
Method:
Preheat oven to 400.
In a small bowl, whisk together flour, baking powder, and salt. Set aside. In large bowl, or stand mixer, cream together butter and sugar, until light and fluffy - about 1 minute. Add egg, lemon zest, and poppy seeds. Beat to combine, scrapping down the bowl as needed. Then add milk to mixture and then add flour and beat just til combined. Do not over mix.
Grease your doughnut pan and fill the cups just below the rim. Bake about 12 to 15 minutes or until they bounce back to the touch. Knock them out of the pan and let them cool.
Combine powdered sugar and lemon zest into bowl with whisk and drizzle the icing over top of the doughnuts.
Enjoy!!
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