Muffins with poppy seeds and lemon

Name: Muffins with poppy seeds and lemon - Sonia P.
Ingredients: 4 eggs; a pinch of salt; juice from half a lemon; 6 tablespoons of sugar; 2 tablespoons of poppy seeds; 1/2 packet of baking powder; 4 tablespoons of sparkling water; 6 tablespoons of freshly sifted flour; 1 egg white; 150g powdered sugar; juice from 1/2 lemon; colored candies for decoration.

Dessert - Muffins with poppy seeds and lemon by Sonia P. - Recipia

The poppy seed and lemon muffins are made from a simple batter, based on separated eggs, then finished with white icing and colorful sprinkles. The poppy seeds are subtly present in the mixture, while the lemon juice appears in both the batter and the icing. The oven temperature or exact baking time is not specified, so the muffins are checked by appearance and with a toothpick. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: not specified; the muffins are baked until they pass the toothpick test Servings: the number of muffins depends on the size of the molds used Difficulty: easy Recipe type: homemade muffins with poppy seeds, lemon, and white icing Ingredients For muffins: 4 eggs A pinch of salt 6 tablespoons of granulated sugar Juice from half a lemon 2 tablespoons of poppy seeds 1/2 packet of baking powder 4 tablespoons of sparkling water 6 tablespoons of freshly sifted flour For icing and decoration: 1 egg white 150 g of powdered sugar Juice from half a lemon Colorful sprinkles for decoration Preparation method 1. Separate the egg whites from the yolks. You will need the four egg whites for the base mixture, while the yolks will be mixed separately with sugar and the other ingredients. 2. Put the egg whites in a clean bowl and beat them into a foam together with the pinch of salt and 3 tablespoons of granulated sugar. The foam should be well beaten and hold its shape. 3. In another bowl, cream the four yolks with the remaining 3 tablespoons of sugar. Add the baking powder, poppy seeds, and juice from half a lemon. Mix until the ingredients are well incorporated. 4. When the yolk mixture has doubled in volume, gradually add the sparkling water. Add one tablespoon at a time and mix after each addition. 5. Then, alternately incorporate a little sifted flour and a tablespoon of beaten egg white. Continue until you finish both the flour and the egg white foam. Mix gently to obtain a homogeneous mixture without losing too much air from the egg whites. 6. Divide the batter into the muffin molds. It is not mentioned in the original recipe whether the molds should be greased or lined with paper, so follow the type of molds you have on hand. 7. Place the molds in the preheated oven and bake the muffins until they pass the toothpick test. Insert a toothpick into the center; if it comes out clean, they are ready. 8. Remove the muffins and allow them to cool in the molds. It is important not to put the icing on while they are still hot, as it can melt and run off. 9. For the icing, mix the egg white very well with the powdered sugar. Finally, add the juice from half a lemon and mix a little more until the icing is smooth. 10. Spread the white icing over the cooled muffins and sprinkle the colorful sprinkles while the icing is still wet, so they stick. 11. Leave the muffins for a few hours until the icing dries, then serve. Why I make this recipe often It is a practical recipe when you want something baked in individual portions, without a complicated cream or elaborate decoration. The batter is made with common ingredients, and the taste of poppy and lemon is light and suitable for muffins. I also like that the decoration can be done quickly. The white icing changes the appearance of the muffins without needing any other preparations, and the colorful sprinkles make them suitable for a festive meal or for kids. To get it right, the part to pay attention to is the incorporation of the egg whites: they should be added gradually, not all at once. Tips and variations Tips The flour should be sifted before being added. This way, it incorporates more easily into the mixture and does not require excessive mixing. Add the egg whites gradually, one tablespoon at a time, alternating with the flour. Mixing too vigorously can make the mixture denser. The sparkling water is added to the yolk mixture after it has increased in volume. Add one tablespoon at a time, according to the recipe steps. Do not ice the muffins immediately after baking. Let them cool in the molds, then apply the icing. If they are warm, it will not adhere well to the surface. The toothpick test is the main reference for baking since the recipe does not indicate a temperature or fixed time. The oven and the size of the molds can influence the duration. Substitutions Sparkling water is not indicated as being replaceable in the original recipe, so to maintain the same composition it is better to use it exactly as mentioned. For decoration, colorful sprinkles can be omitted. In this case, the muffins will remain with a simple white icing. If you do not want icing, the muffins can also be served without decoration, but the original recipe includes icing and a few hours of drying before serving. Variations You can sprinkle fewer or more colorful sprinkles, depending on the desired appearance. The ingredients for the batter and icing remain the same. For a simple appearance, spread a thin layer of icing. For a more visible decoration, leave the icing a little thicker, but still spread it over completely cooled muffins. The main variation remains the decoration. The basic recipe does not provide for other ingredients, so the taste should remain centered on poppy and lemon. Serving ideas Serve the muffins after the icing has dried. They are suitable for coffee, tea, or as a dessert for a family meal. For a festive platter, arrange them after the icing is no longer sticky. The colorful sprinkles already provide the necessary decoration without any other elements. Frequently asked questions 1. Can I use ground poppy seeds instead of whole poppy seeds? The recipe is written with whole poppy seeds, so they are the variant that should be used to maintain the original texture. A different amount for ground poppy seeds is not indicated. 2. How long do the muffins bake? The exact duration is not mentioned. The muffins are baked in the preheated oven until they pass the toothpick test. Check one in the center, and if the toothpick comes out clean, you can remove them. 3. When should the icing be applied? The icing is applied after the muffins have cooled in the molds. After decoration, they are left for a few hours for the icing to dry. 4. Why are the egg whites added alternately with the flour? In the recipe, the flour and egg whites are incorporated gradually, alternately. This way, the mixture homogenizes more easily, and the egg whites can be mixed without requiring vigorous stirring. Nutritional values The values below are estimates for the entire recipe, as the final number of muffins is not specified. The calculation does not include the colorful sprinkles and may vary depending on the size of the eggs, the type of sugar, and the actual amount of flour in a tablespoon. For the entire composition, including the icing: Calories: approximately 1,550-1,700 kcal Protein: approximately 50-55 g Carbohydrates: approximately 270-285 g Fats: approximately 45-50 g For a single muffin, the values depend on how many molds are filled. If you get 10 muffins, a serving will have approximately 155-170 kcal, excluding the sprinkles. If you get more, the value per piece will be lower. Storage and reheating Store the muffins in a covered container at room temperature after the icing has dried. It is best for the container to be kept away from moisture, as this can soften the icing layer. The muffins are served at room temperature, and reheating is not necessary. Heating can affect the white icing, so it is better to let them reach room temperature before serving.

Muffins with poppy seeds and lemon

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