Don’t you just love muffins? I do. They are really quick and easy to bake and
the fresher the better. I prefer home-made to those huge ones in cafés. This
might be because I’ve tried so many recipes in my Le Cordon Blue Muffins book that comes with recipes for sweet and savoury muffins.
I have another book in the same series and that is a breakfast book with everything from eggs Florentine to scones i.e. breakfasts from different parts of the world) and everything is made of scratch.
This recipe is a combination of the one in the Cordon Blue and a Swedish cookbook. I like the lemon and poppy seeds in the Swedish recipe but not the 200 g of butter. The other recipe has orange rind, marmalade and only half the amount of butter.
This is what you need for a pan full of muffins (12)
2.5 tsp baking powder
3 tbsp sugar
2 tbsp lemon (lime or orange) rind
3 tbsp poppy seeds
100 g butter
100 g apricot or orange marmalade
1 dl sour milk
1 Preheat the oven to 200 C.
2 Measure the dry ingredients in a bowl and make a well in the centre.
3 Melt the butter and mix in the marmalade so that it dissolves.
4 Beat the eggs lightly and mix with the sour cream.
5 Pour the butter and egg mixtures into well of flour. The dough should be lumpy. Don’t mix it too well.
6 Fill muffins cups or papers to 2/3. Bake 12-15 minutes.