Lemon Poppy Seed Muffins

Mary Dysart Hartt and Alison Frazier spent countless hours preparing, writing, changing, adding and subtracting photos and recipes during the design of our second cookbook (“Cooking with Dysart’s”). Before we got too deep into the process of making a book, Mary and Alison took a class through Maine Media to help learn how to self publish a cookbook. Self publishing a book takes more than you think… and if they had attempted without this class, they probably would have been covered in flour like a newbie learning to bake! So first of all, here is a big thank you to Maine Media and Bruce for all the knowledge and help given to Dysart’s to self-publish this cookbook. With that being said, we have found that this was a great learning experience and that it’s never a bad idea to proof and proof and proof some more. We did our very best to make sure that everything was as perfect as could be, having many people at Dysart’s proof, but we did miss a few things. One mistake we just caught on to was misleading pictures. We had a photo of our lemon poppy seed muffin but there is no recipe to be found. A Facebook fan just recently noted this as they asked for the recipe. So for all of you who have our cookbook and maybe were wondering the same thing, or for those of you who just love lemon poppy seed muffin, the recipe is below!

Even though the cookbook took a lot of work and stress and maybe a missing recipe we are very pleased with the outcome and the support from all! We sell our cookbooks at all 9 locations and 100% of the profit goes to cancer. We have raised over $100,000 so far to help support local people, charities or research dealing with cancer.

Cooking With Dysart's

Lemon Poppy Seed Muffins

1/3 cup butter or margarine
1 cups sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
2 tablespoons poppy seeds
1 lemon, grated rind
2 teaspoon lemon juice
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 350°F Coat muffin tin with cooking spray.

Cream the butter and sugar until fluffy; beat in eggs.

In a separate bowl, stir together the dry ingredients and poppy seeds.

With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating with the milk, and lemon rind. Add lemon juice last.

Beat just until smooth.

Fill the muffin pan 3/4-full.

Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes before removing to cool completely.