Lemon Poppy Seed Muffins and our Family Portrait!

This is a family portrait that a friend of mine made for me. It was my sweet hubby's anniversary present. She was a little late getting it made, so she just brought it over the other day. She did such a good job! It's made out of salt dough and it's mounted on wood. My hubby's firetruck in the background, and I'm between the tires. I'm wearing a running outfit with a bib number, an apron and I'm holding a pie! My hubby's holding a rifle and he's wearing a scout uniform (he likes to hunt, and he's a scout master). Jennie is holding a plate of cupcakes. Chauncey has his violin and swim goggles. Sloan is in a tutu on a scooter. You can even see our two doggies! Mark and Akvile like to wake-board and they are in swim suits. Jacob likes to paint and use the computer, so she painted on his labtop that's in his lap. Jennie's hubby Jay is holding a blacksmith's hammer and Jillian. She even got the grandkids favorite things, Reese has a Cars car and Amelia has a pony. She did such a great job! My sweet hubby said he'd like to get a new one every 5 years!

These muffins are so good! Everyone loved them. The lemon flavor is so really yummy with the poppy seeds! I liked letting the poppy seeds macerate with the milk, it gave it a more intense poppy seed flavor. Next time I will use cupcake liners because they stuck a little. I found these cute cupcake wrapper printable's and if you want to copy them just click on the picture. I found them here at PixelTrashaMania. I had to trim them down a little bit, so it would be a lot easier if you use cupcake liners.

Lemon Poppy Seed Muffins

1 cup sugar
5 tablespoons butter, room temperature
2 eggs
1/2 cup milk
3 tablespoons fresh Poppy Seeds
Grated zest of 2 lemons
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

Lemon Glaze

1/4 cup sugar
1/4 cup fresh lemon juice

Mix milk and poppy seeds and microwave for 1 minute. Let it set for 10-20 minutes to let the flavors macerate and meld.

Heat oven to 325. Spray a 12 cup muffin tin with Pam.

In a bowl measure all the dry ingredients and whisk until mixed.

In a mixer cream the butter and sugar for 3-4 minutes. Beat in the eggs and lemon zest. Add the flour mixture alternately with the milk mixture.

Scoop into muffin tins with an ice cream scoop. Bake for 30 minutes. Remove from oven.

Lemon Glaze

Mix sugar and lemon juice in a small pan and bring to a boil. Reduce heat and boil for 2 minutes.

Poke muffins with a skewer and poor hot glaze over each one. Let set in muffin tin for 10 minutes then remove.










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