Ingredients Jump to Instructions ↓

  1. 2-1/4 cups all-purpose flour

  2. 1-1/4 cups sugar

  3. 2 teaspoons baking powder

  4. 1/4 teaspoon salt

  5. 1/8 teaspoon baking soda

  6. 3 eggs

  7. 1/2 cup canola oil

  8. 1/2 cup buttermilk

  9. 3/4 cup chopped pecans

  10. 2 tablespoons grated lemon peel

  11. 2 teaspoons poppy seeds

  12. 3 tablespoons seedless raspberry preserves GLAZE:

  13. 3/4 cup confectioners' sugar

  14. 1/4 cup lemon juice

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and buttermilk. Stir into dry ingredients just until moistened. Fold in the pecans, lemon peel and poppy seeds. Fill greased or paper-lined muffin cups with a rounded tablespoonful of batter. Drop 1/2 teaspoon of preserves in the center of each; top with remaining batter. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Combine glaze ingredients. Poke holes in warm muffins; drizzle with glaze. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.


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