Raspberry Filled Poppy Seed Muffins

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/4 cups sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 3 eggs
• 1/2 cup canola oil
• 1/2 cup buttermilk
• 3/4 cup pecans, chopped (i've used almonds with success)
• 2 tablespoons lemon peel, grated
• 2 teaspoons poppy seeds (i used 2 tbs and it was fine!)
• 3 tablespoons seedless raspberry preserves
• 3/4 cup confectioners' sugar
• 1/4 cup lemon juice

Recipe

• 1 in a large bowl, combine the flour, sugar, baking powder, salt and baking soda.
• 2 in another bowl, whisk the eggs, oil and buttermilk. stir this into the flour mixture just until moistened.
• 3 fold in the chopped nuts, lemon peel and poppy seeds.
• 4 fill paper lined muffin cups with a rounded tablespoon of batter. drop 1/2 teaspoon of raspberry preserves on top of that batter. top with remaining batter evenly over all 18 muffins.
• 5 bake at 350f for 15-20 minutes or until toothpick test is clean.
• 6 combine glaze ingredients. poke holes in warm muffins and drizzle with the glaze.
• 7 cool for 5 minutes before removing from pans to cool completely on wire racks.