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| |
| Flour - All purpose |
7 ounces |
| Sugar |
4 ounces |
| Baking Powder |
1 Tablespoon |
| Milk Powder |
1/2 ounce |
| Eggs - Fresh |
2 |
| Oil - (Soy, Corn or Canola) |
3 1/2 ounces |
| Water |
See Instructions |
| Lemon Juice - Fresh |
1 Lemon |
| Lemon Zest - Diced |
1 Tablespoon |
| Poppy Seed |
2 teaspoons |
| |
Topping |
|
| 1. |
Butter |
1 ounce |
| 2. |
Sugar - Granulated |
2 ounces |
| 3. |
Flour - All Purpose |
2 ounces |
| 4 |
Vanilla |
1 teaspoon |
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| Pre-heat your oven to 400 °F. Insert paper liners in a 12-cup muffin pan. |
| Make the crumb topping by measuring the ingredients into a clean bowl. Crumble together until a fine crumb texture is achieved. Set aside for now. |
| Measure flour, sugar, baking powder and milk powder into a sifter. Set aside for now . |
| Using a wire whip, mix two eggs in a medium size bowl, gradually adding the vegetable oil. Whip until foamy and well combined. |
| Add water to the lemon juice to make 6 ounces of liquid add the optional coloring. Pour into the egg mixture. Add the Zest and poppy seeds. Sift the dry ingredients onto the liquid. Continue mixing with the wire whip. When batter becomes smooth, beat an additional 30 seconds. |
| Divide the batter evenly into the 12 paper baking cups. I use a medium ice cream dipper. |
| Crumble the topping onto the filled cups covering the batter evenly. Bake in the hot oven 12 to 15 minutes until a nice color develops. |
| I bake these on a hot oven stone, to heat the pan bottom quickly. This helps the centers pop up and crack open like they do. |
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