Poppy seeds are not sold in Singapore. We have very strict drug-free laws and that extends to poppy seeds. The sale of poopy seeds is banned in Singapore due to the morphine content. Although the drug opium is produced by "milking" latex from the unripe poppy fruits rather than from the seeds, all parts of the plant can contain or carry the opium alkaloids, especially morphine and codeine. This means that eating foods (such as muffins) that contain poppy seeds can result in a false positive for opiates in a drug test.
So although many bloogers have written about lemon poppy seed muffins, do you see why they are very special if you lived in Singapore? I brought my own supply of poppy seeds just because I wanted to bake these muffins for my sis. She is addicted to these muffins (hmm...that may be a bad choice of words...). If I had more poppy seeds, I would love for my sister to try to this Polish poppy seed cake from Margot's mom.
Lemon Poppy Seed Muffins
(from Baking from My Home to Yours by Dorie Greenspan)
Makes 12 small-ish muffins
grated zest and juice of 1 lemon
2/3 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon soda bicarbonate
1/4 teaspoon salt
2 tablespoons poppy seeds
1 stick butter, melted and cooled
3/4 cup lite sour cream
1 teaspoon vanilla extract
For the lemon glaze:
1 cup icing sugar, sifted
up to 3 tablespoons lemon juice, fresh squeezed
For the muffins:
- Preheat oven to 200°C. Coat a 12-capacity muffin tray with nonstick spray or line with paper muffin cups.
- In a bowl, rub the sugar and lemon zest together with your fingers to draw out the lemon oils from the zest. The sugar will take on a yellow tinge.
- Sift the dry ingredients into the sugar and whisk till completely combined.
- In another bowl mix together the sour cream, eggs melted butter, lemon juice and vanilla extract with a fork till well blended.
- Pour the liquid ingredients over the dry ingredients and stir quickly and gently with a large metal spoon or rubber spatula. Don’t fret if there are some small lumps – do not overmix! Divide batter evenly among the prepared muffin tins.
- Bake for 15-20 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Cool for 5 minutes in the tin and then remove the muffins to a wire rack to cool completely.
Make the lemon glaze/drizzle:
Mix the icing sugar with enough fresh lemon juice until it reaches a nice liquid consistency. Glaze or drizzle artisticaly on top.