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Lemon Poppy Seed Muffins with Raspberry Butter (Emeril Lagasse) Recipe

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Lemon Poppy Seed Muffins with Raspberry Butter (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
121
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan.
  2. Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice.
  3. Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest.
  4. Spoon batter into the prepared muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack. Serve the muffins warm, with Raspberry Butter.
  5. Raspberry Butter:
  6. 1 (6-ounce) container fresh raspberries, picked through
  7. 1 teaspoon fresh lemon juice
  8. 3 tablespoons confectioners' sugar
  9. 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  10. 2 tablespoons honey
  11. Pinch salt
  12. Place raspberries in a food processor and pulse until completely pureed. Place raspberry puree in a fine-meshed sieve set over a medium bowl, pressing to extract all the juice from the puree. Discard the seeds and pulp.
  13. Pour the strained puree into a medium saucepan and add the lemon juice and sugar. Bring mixture to a boil, and cook for 2 minutes, or until the mixture slightly thickened. Remove from the heat and cool puree completely.
  14. Cream together the butter, honey, salt, and cooled puree until smooth and well blended. (This may take up to 5 minutes on high speed.) Place butter in molds or onto sheets of plastic wrap and roll into logs. Refrigerate until well chilled and firm.
  15. Yield: 1 1/2 cups butter
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 121.44 Kcal (508 kJ)
Calories from fat 46.17 Kcal
% Daily Value*
Total Fat 5.13g 8%
Cholesterol 25.45mg 8%
Sodium 97.83mg 4%
Potassium 141.06mg 3%
Total Carbs 15.82g 5%
Sugars 1.14g 5%
Dietary Fiber 0.71g 3%
Protein 2.94g 6%
Vitamin C 2mg 3%
Iron 0.4mg 2%
Calcium 70.5mg 7%
Amount Per 100 g
Calories 245.8 Kcal (1029 kJ)
Calories from fat 93.45 Kcal
% Daily Value*
Total Fat 10.38g 8%
Cholesterol 51.51mg 8%
Sodium 198.01mg 4%
Potassium 285.5mg 3%
Total Carbs 32.02g 5%
Sugars 2.32g 5%
Dietary Fiber 1.44g 3%
Protein 5.95g 6%
Vitamin C 4mg 3%
Vitamin A 0.1mg 2%
Iron 0.8mg 2%
Calcium 142.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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