Wake and Bake Brunch with Cannabutter Lemon Poppyseed Muffins
Are you looking to add a little extra something to your wake and bake brunch? Look no further than this lemon poppyseed recipe made with cannabutter. Infusing your baked goods with cannabutter is a great way to incorporate the benefits of cannabis into your day while still indulging in something delicious. This lemon poppyseed recipe is the perfect way to elevate your brunch game and start your day off on a high note. So, let's get baking!
Lemon Poppy Seed Muffins
(Adapted from Dorie Greenspan's Baking: From My Home to Yours)
Yields 12 muffins
For the Muffins:
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup cannabutter, melted and cooled
2 tablespoons poppy seeds
For the Icing:
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice
To Make the Muffins:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whish the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than over-mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
To Make the Icing:
Put the confectioners’ sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon.
This lemon poppyseed recipe made with cannabutter is a delicious and fun way to add some extra excitement to your wake and bake brunch. Infusing your baked goods with cannabutter is a great way to incorporate the benefits of cannabis into your day, and this recipe is a tasty way to do just that. So, the next time you're planning a brunch with friends or just want to indulge in a sweet treat, give this recipe a try. We guarantee it will leave you feeling relaxed, refreshed, and ready to take on the day. Happy baking and brunching!