i found a great recipe for poppy-seed muffins that is both quick and easy. my new silicone muffin cups made the recipe even better. they are made by California Kitchenware and were given to me for testing and review on my blog. i have never used silicone muffin cups in the past, so i was quite anxious to give them a try. wow.
this is an amazing product. not only do they NOT require any oiling or preparation, the removal of the muffins was a clean, easy and quick process. the baking cups are ideal, as no muffin pan is needed. i simply used a baking sheet. the cups held up, did not leak, and provided a perfect outcome. i can’t believe i have not used this product in the past. typically, i bake my muffins directly in a muffin tin, which requires a cooking spray. i use paper muffin cups to display. i could also use the paper muffin cups with this technique, but i save time and the result is better with the silicone muffin cups.
the muffins baked evenly with no dark edges. the muffin cups are refrigerator, microwave, dishwasher and oven safe. no more staining of muffin pans. these white cups are bright and light and easy to see in the ridges for cleaning. they are very lightweight and store compactly in a drawer. i love this product.
these poppy-seed muffins were delicious. i used a recipe in Tate’s Bake Shop cookbook, and adapted from the suggested orange muffins to the lemon flavor. these muffins are very light, because of the technique of whipping the egg whites and incorporating into the muffin batter. delicious !
to prepare the lemon poppy-seed muffins: preheat the oven to 400 degrees. using the california kitchenware silicone muffin cups, place on a sheet pan. in a medium-sized bowl, stir together 1 1/4 cups flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
next, in a larger mixing bowl, combine 1/2 cup butter, softened with 3/4 cup sugar. cream together and add 2 egg yolks. beat well and then add 1 tablespoon lemon peel and 1 teaspoon vanilla. mix well. add flour mixture along with 1/2 cup buttermilk. fold in 2 tablespoons poppy seeds.
to complete the recipe, beat the two egg whites until they form soft peaks and fold into the batter. spoon into the muffin cups and bake for 20 minutes. do not overfill the cups. fill 1/2 to 3/4 full.
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I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.