Lemon & Poppy Seed Muffin

Last night S & I went out to Palmer Square at Princeton and were amazed at how lively and beautiful the whole place was. Victorian buildings, tiny little coffee shops and home made ice-cream. Not just that, there was music and couples old and young, so full of love and cheer dancing like no one's watching.

So anyway, we were walking around there a lot just admiring everything and wondering why it took us over a year to find this place that was a stone's throw away. We made mental note of the places we wanted to take our parents to, when they visit us here. And I reminded myself that I would one day own a cute lil muffin shop.

But for now, I have some eggs, an oven and 1 sure customer in my very own home. So this Saturday, we made us some Lemon and Poppy Seed Muffins ! Pair it with some Ginger Chai and a movie - we have a winner !

Here's how..

2 Eggs Separated
1 and 1/4 All Purpose Flour
2/3 Cup Lemon Sugar (Sugar + 3/4 of a Lemon's Zest pulsed together). You'll know its done when the aroma kicks in :)
1 tbsp Baking Soda
1/2 tbsp Baking Powder
4 Oz or 1/2 Cup Butter (Unsalted)
1/4 tbsp Salt
2 Tbsp Poppy Seeds
Juice from 1/4 Lemon
1 tbsp Vanilla Essence
1/2 cup Buttermilk

• Preheat the oven to 350F
• Beat the butter and lemon sugar until fluffy. Add in the egg yolks one at a time and beat well.
• Add in the Flour, Soda, Baking powder, Poppy Seed and beat well by mixing in the buttermilk as needed
• Finally add the lemon juice and vanilla essence
• Beat the egg whites until fluffy in a separate bowl and fold it into the batter
• Spoon the batter into the muffin trays and sprinkle some sugar on top. 
• Pop the tray into the oven and bake 20-25 mins until fluff and a cake tester pushed into the middle comes out clean.