Saturday, December 02, 2006

Lemon Poppyseed Muffins

Yesterday I bought a bunch of lemons imported from Chile (on sale, of course). So there’ll be a couple of lemon-related posts on this blog from now on. This is the PART-1: Lemon poppyseed muffins. The recipe is here. I didn’t have lemon-flavored yogurt so I used regular yogurt.

Very moist and fluffy, but the lemon juice poured over the muffins at the end made them a bit too lemony for me. I should have tasted the juice before using it.
For those who are wondering: These are the poppyseeds I can get at regular supermarkets here in Kochi, Japan. I do see some black ones here and there, but the majority is "white" (well, actually it's more like beige, but you know what I mean), I guess. Are these different from what you usually use in your country?



Anonymous said...

I'm curious about why you don't post or link to the recipes for the food you show. It'd be rather nice if we could give your more successful creations a try for ourselves.

obachan said...

Thanks for your comment, but sorry, I can't understand what you mean. The link to this lemon poppyseed muffin recipe in this post is perfectly working on my browser. If what you want me to do is to make the recipe available, I recommend that you try a different browser or something. Or if you are complaining that I linked to the recipe when I made an unsuccessful creation, I guess you just don’t need to click on the link. It's totally up to you.

Anonymous said...

What's Shari's problem? You always do a fantastic job Obachan!

obachan said...

Well, I don't always do a fantastic job -- that's why there's a "Bloopers" category on the sidebar of this site. I don't quite understand why she chose to comment this way, but what's more strange is that the link to the recipe does not seem to be working on her browser. It is working both on Firefox and Internet Explorer on my PC...

Anonymous said...

sounds very tart, but delicious!

Anonymous said...

Anonymous: I don't have a problem. I was just wondering why she didn't post the recipes so others who read her site might try them.

I didn't say this as a criticism just out of curiosity. Is this such an outlandish thing to mention? Most sites that write about cooking include their recipes. In fact, only the ones who are hoping to complie and sell cookbooks do not.

I think you're the one with the problem, anonymous...making something negative out of an innocent comment.

I don't see the link in Firefox but I see no reason to be rude about it, Obachan. I'm not implying anything about your success or failure. Did you think you failed? I didn't see you say so. I simply didn't see the link. So much for Japanese politeness. :-p

obachan said...

k & s
Well, even though it's tart, but still I enjoy biting the poppyseeds.

I didn't say I failed. I also don't know why you wanted to mention "more successful creations" there, and to be honest, I don't care. The only thing I can say is that if the link is not working for you, I can't fix that problem for you. But I'm almost positive that you don't need to worry about other readers having the same problem.

Anonymous said...

Hi Obachan,
Did you use white poppyseeds? Normally when I make anything poppy they turn out freckled with black and sometimes the dough turns a bit greyish even. Yours look scrumptious - by looking at them I couldn't tell if they were too tart or not 8^)

Nerissa said...

I was wondering the same thing as aja. White poppyseeds? I think I've heard of them but I'd never seen them. Well, until now *S* I love lemon poppyseed muffins :D

Anonymous said...

I don't think I've ever had real lemon-juice in anything "lemon poppyseed" that I've tasted. I must make this sometime -- I love citrus flavours and smells.

June said...

Please! I truly think Shari made an innocent statement that was misunderstood. I clicked where it said "here" and am going to try the muffins. Thanks for the warning about the tartness. I'll be careful

obachan said...

I just added the pic of the poppyseeds I used. So are these "white poppyseeds?" This is the only kind I can get here so I didn't know if there were darker verieties.

Take a look at the pic I just added. So I assume these are "white poppyseeds" and you have black poppyseeds over there, like there are white and black sesame seeds? How interesting! I didn't know that until now!:D

Good luck. ;) A couple of reviews said that the amount of poppyseeds in the recipe was too much, so I reduced the amount.

Again, you might want to read the reviews about the amount of poppyseeds. ;)

Anonymous said...

Hi Obachan,
Wow! I've never seen white poppyseeds before. What we have here in Israel, and traditionally in Eastern Europe (where alot of them are used) are black poppyseeds. They are actually a dark grey almost shadowed with purple. Some cakes that use them as filling use part ground part whole seeds. They are also used together with plum butter (povidil) for fillings. Yours are much more aesthetic. I wonder what the difference in taste is? Interesting 8^)

obachan said...

Hi aja,
Poppyseeds that are dark grey and shadowed with purple! Wow, I didn't know there's such a variety. If I hadn't posted about these lemon poppyseed muffins, I wouldn't have known about it at all. Gee, I love blogging. :)

Jason Truesdell said...

In Germany the black poppyseeds are called "Blauhmohn" (or blue poppy) because although they are a dark color, they look a little bluish until they're hydrated.

I suspect these are the same variety as the "black poppyseeds" that you and aja know.

obachan said...

Hi Jason,
It's so interesting. I wonder the bluish black variety tastes the same as our poppyseeds. :)