It is fascinating to see what traits you pass along to your offspring—good and bad. W. is only 15 months old, and I already catch glimpses of us in him. I am probably overanalyzing of his toddler antics, but one characteristic really stands out. Like me, W. is a speed eater. We do our best to convince him to slow down for fear he might choke on a mouthful of shredded Swiss cheese or hummus on toast—his current dinnertime favorites.
The other day I witnessed W. gleefully wolf down a biscuit for breakfast in a matter of seconds. Just like me, he loves baked goods. I made a batch of lemon poppy muffins that had much-needed bright, tart citrusy flavor for a winter snack. I tried a different approach, giving W. a few bites at a time instead of the entire muffin. He was patient even though I know he would have preferred to consume the whole thing in a few big bites.
Lemon Poppy Seed Muffins
Adapted from Williams Sonoma Cooking at Home by Chuck Williams & Christine Kidd
Makes 12 muffins
2 cups all-purpose flour
1/3 cup poppy seeds
1/3 cup granulated sugar
1 tablespoon baking powder
Zest of 1 lemon
1/2 teaspoon salt
1 cup milk
1 large egg
4 tablespoons (2 ounces) unsalted butter, melted
1 cup confectioners sugar, sifted
Zest and juice of 1 lemon
Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.
In a large bowl, combine the flour, poppy seeds, granulated sugar, baking powder, lemon zest and salt. In a small bowl, whisk together the milk, egg and butter. Stir the wet ingredients into the dry ingredients until just combined.
Spoon the batter into the prepared muffin pan. Bake for 15-18 minutes until a toothpick inserted into the center of the muffins comes out clean.
While the muffins are baking, make the glaze. Whisk the confectioners’ sugar and lemon zest and juice together adding more lemon juice if necessary.
Cool the muffins on a wire rack for 3-5 minutes before drizzling with glaze.