2 cups flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup sour cream
½ cup buttermilk
2 tablespoon fresh lemon juice
1 cup sugar
½ cup unsalted butter, room temp.
1 tablespoon grated lemon zest
2 large eggs
2 teaspoons poppy seeds
1. Preheat oven to 350º. Line muffin tins with paper liners.
2. Whisk flour, baking powder, ½ teaspoon salt, and baking soda in medium bowl.
3. In a small bowl, whisk sour cream, buttermilk, and lemon juice.
4. Using electric mixer, beat sugar, butter, lemon zest in a large bowl to blend. Add eggs one at a time, beating well after each addition until mixture is light and fluffy.
5. Beat in dry ingredients in 3 additions alternately with sour cream mixture (2 additions). Mix just until blended.
6. Stir in poppy seeds.
7. Spoon batter into prepared muffin cups.
8. Bake until tester inserted in center comes out clean, 20-25 minutes. Cool in pans 5 minutes. Remove from pans and cool on rack.
9. Mix together melted butter, lemon juice, and enough powdered sugar to make a glaze. Drizzle over tops of warm muffins.
Yield: 48 mini muffins, 18 regular muffins, 12 large muffins.
2 cups strawberries, sliced
2 cups rhubarb, cut in ¼” slices
½ -3/4 cup sugar
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
1 teaspoon vanilla extract Cookie Base
1 ¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup unsalted butter, at room
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old fashioned rolled oats
1. Combine all ingredients in medium saucepan and toss with wooden spoon to coat fruit with cornstarch and juices. Cook over medium heat until strawberries begin to break down, rhubarb is fork-tender, and juices have thickened. Set aside to cool. Cookie Base
2. Preheat oven to 350º. Butter one side of a long piece of aluminum foil or parchment paper, cut to fit a 9”x13” baking pan with overhang on the two ends to serve as “handles” to lift the bars out later. Place foil/parchment paper (butter side up) into the pan.
3. In medium bowl, combine flour, baking powder, salt, and cinnamon.
4. In bowl of stand mixer, beat butter for 2 minutes until smooth and silky. Add sugars and beat until fluffy, another 3 minutes. Turn speed to low and add eggs, one at a time, add vanilla, and mix until combined.
5. Add flour mixture and mix on low until just combined. Mix in oats on low. Scrape bowl and stir by hand a couple turns to make sure all ingredients are incorporated evenly.
6. Press ¾ of the dough evenly into the lined pan. Place bowl with remaining dough in freezer for 10-15 minutes.
7. Pour cooled fruit compote over top of pressed dough; spread it evenly.
8. Crumble remaining chilled dough over top of compote layer. There should be some fruit peaking through.
9. Bake for 50-60 minutes, until crumble layer is golden brown. Cool completely in pan on wire rack.
10. Once cooled, carefully transfer bars to a cutting board by lifting out by the “handles”. You may need to support the center with a spatula. Peel back foil/paper from edges; cut the slab into 24 squares and serve.