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Monthly Archives: June 2014

Strawberry Lemonade Poppyseed Muffins

Holy Smokes it’s been a while. A long, long while. 

I had every intention of keeping up with my blog. But the baby didn’t like that plan too much. Between the baby, the housework, the other kids, the business bookwork and hockey, I’m not sure how i’m still standing…lol. But I absolutely love to cook and bake among many other things. Not that I haven’t been cooking in the past couple of years. I’ve got so many great recipes to share and organize and hopefully I can keep up and organize them all on here. 

So, while the baby naps and the other kids do their english, here we go….. Strawberry Lemon Poppyseed Muffins. 


 My oldest boy is a huge fan of Starbucks Lemon Poppyseed Loaf. So I decided to make a lemon loaf at home. As I started mixing it I thought how fun would it be to make these into muffins and add a strawberry twist to it. 

Boy oh boy was that a good idea….

can you say Delish!…

um ya, half of the batch was gone in 5 minutes. 

So here it is. So fluffy and light, I’m going to have to make these again tomorrow. Four boys & 12 muffins, just doesn’t cut it. 

You’ve got to try them out. 

 Strawberry Lemonade Poppyseed Muffins 
1/4 cup sugar
Juice of 1 Lemon 
3 tbsp strawberry juice (squeeze from berries)
1/2 cup butter 
1 cup sugar 
2 eggs 
2 tsp lemon rind 
1 1/2 cups sifted all purpose flour 
1 tsp baking powder 
1/2 tsp salt 
1/2 cup milk 
1/2 tsp pure lemon extract
2 tbsp poppy seeds (more or less depending how much you like)
icing sugar for dusting

Start with preheating your oven to 350 degrees F. Line your 12 muffin tins with muffin cups.
Combine your 1/4 of sugar with lemon juice and strawberry juice. You might want to zap it in the microwave for a few seconds so there are no sugar grains It should be thin enough to so you can spoon it on the muffins after and have it absorb. Set the bowl aside.

Cream butter, add 1 cup of sugar and beat until fluffy. Add eggs 1 at a time, beating well after each egg.

Sift flower, baking powder and salt together.

Add to creamed mixture alternately with milk and lemon extract, beginning and ending with dry ingredients. (make sure you do this, it makes the batter texture just right).

Stir in lemon rind and poppy seeds

Spoon into muffin cups and bake for 15-18 minutes or until the toothpick comes out clean.

Cool muffins for 5 minutes and then spoon syrup mixture over top each muffin slowly so that it absorbs a little into each muffin. 

Then while they’re still war, dust icing sugar over top and then let cool.

These are actually best tasting once they’ve had a chance to cool and mellow.