Whole Wheat Orange Poppy Seed Muffins

DSC01383Hi everyone– We seem to be the glad recipients of all manner of citrus these days– Teachers at school have been sharing bowls of lemons and tangerines and grapefruit from their trees.  And Micah came down last weekend with a big bag of beautiful big oranges from the farms up in Ojai. So they’ll be some citrusy baking around here, including these orange muffins.  They’re hearty and bright–a good way to start your morning…

WHOLE WHEAT ORANGE POPPY SEED MUFFINS
3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup orange juice
1/4 cup canola oil
grated orange peel (about 1/3 cup)*
2 tab. poppy seeds

Stir together the white and wheat flours, sugar, baking powder and salt.  Then mix in the egg, orange juice and oil.  Finally fold in the orange peel and poppy seeds.

Spoon the batter into a muffin tin lined with paper muffin cups (or just sprayed with cooking spray).  Bake them 15 to 20 minutes at 350 degrees until they are firm to the touch.  Makes about 10 standard muffins.

Serve hot on a winter morning with a swatch of butter and orange marmalade.  Delish.

*I used one very large orange, it might take 2 to have enough peel & juice.

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Lemon Poppy Seed Pound Cake

IMG_1200Hello all– Larry’s folks brought over an armful of bright lemons.  They’ve been sitting on my counter, patiently waiting to be used all week.  Actually I kind of loved them sitting there brightening things up, so cheerful in the corner by the stove.  My friend Jenni advises to keep a lovely bowl of lemons in your fridge to greet you when you open the door.

So today I finally, I decided to put them to good use.  And here they are–as pound cake. It’s triply delicious– lemony pound cake, doused in lemon syrup AND topped with a lemon glaze!   Hope you like this one.

LEMON POPPY SEED POUND CAKE
for the cake:
1/2 pound butter (2 sticks)*
1 1/4 cup sugar
4 eggs
1 1/2 tsp. vanilla
2 large lemons
1/4 cup poppy seeds
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt

for the syrup:
1/3 cup sugar
1/3 cup lemon juice

for the glaze:
1 cup powdered sugar
2 tab. lemon juice

Grate the rind off of the two lemons and juice them.  With an electric mixer cream the butter and sugar together.  Beat in the eggs, then the vanilla, 2 tsp. of the lemon juice (save the rest), the grated lemon peel and poppy seeds.  Next blend in the flour, baking powder and salt.  Spoon the batter into a large 9″x 5″ loaf pan or two smaller pans and pop them in the oven at 350 degrees for 35 to 40 minutes until they are firm to the touch.

While they are baking make a syrup by mixing 1/3 cup sugar with 1/3 cup lemon juice.

And put together the glaze made of 1 cup powdered sugar and 2 tab. lemon juice.

As soon as the loaves come out of the oven douse them with the lemon syrup.  Let them sit in the pan to cool and absorb all the syrup.

When they’ve cooled, put them on a pretty plate and drizzle the glaze over the top.  Cut nice thick slabs of this lemony cake and serve it up with mugs of tea.