Lemon Poppy Seed Truffles Recipes

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LEMON POPPY SEED TRUFFLES



Lemon Poppy Seed Truffles image

I grew up having a lot of poppy desserts, so I thought of it right away! You don't have to grind the poppy, but it's just the texture I prefer - you can do it easily in a coffee grinder or buy it already ground! Cooking time is really the chilling time.

Provided by Cadillacgirl

Categories     Candy

Time 3h

Yield 36 truffles

Number Of Ingredients 7

2 cups neufchatel cheese
2 tablespoons poppy seeds, ground
1 1/2 tablespoons lemon zest (from 1 med lemon)
1 tablespoon lemon juice, fresh squeezed
3 tablespoons icing sugar
1 cup white chocolate chips
1/2 cup hundreds and thousands (sprinkles)

Steps:

  • Cream together the Neufchatel cheese, poppy seed, lemon juice, and zest. Add the icing sugar to thicken up the mixture (add 1 more tbsp if you want it sweeter). Put in the fridge to set - about 2 hours.
  • Line a cookie tray with wax paper. Using small scoop (about 1 tbsp), make small balls of the truffle mixture (or you can just scoop out 1 tbsp at a time and roll into a ball between your palms).
  • As you finish the tray, put it in the fridge for about 15 minutes to be ready for dipping.
  • Melt the chocolate in a double boiler or the microwave and have the sprinkles in a bowl. Using a fork, dip each truffle into the white chocolate and then the sprinkles and return to tray to set (I like to dip just the top half and have the bottom half "naked", with the chocolate kind of running down it).
  • To serve, put the truffles in little foil candy cups and put on a serving tray or in a gift box to give away!

LEMONY POPPY SEED MUFFINS



Lemony Poppy Seed Muffins image

These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island

Provided by Taste of Home

Time 45m

Yield 6 jumbo muffins.

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
3/4 cup sour cream
1/4 cup lemon juice
3 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

Nutrition Facts : Calories 496 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 517mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.

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