Lemon poppy seed muffins

I made these for Easter...since you rest the batter the night before, not only are they relish, they are fab for company!  I got the from Bouchon, Thomas Keller's cookbook.  It is amazing and so precise.  In fact, it is in metric.  So, you have to use a food scale.  While unfamiliar, it really does make baking easier.  You just need one bowl, and then you set it to zero between ingredients.  Amazing.  I will say say with grams you will drive yourself crazy trying to get to a certain number.  I think three grains of sugar is three grams.  I have included both sets of measurements.  You use an immersion blend for this, and let me say, you feel like some sort if culinary rock star.  They also use a jumbo muffin pan, but I do not have one.  I found stand alone cups that do not quire a pan.  Amazing.  This also makes it really easy to make at some one else's house.

Lemon poppyseed muffins

Cake flour.    161grams       1 1/4 cups
Baking powder 3.4 grams  1/2+1/8 teaspoon (yeah, I rounded too)
Salt.                  1.7 grams. 1/2 teaspoon
Granulated sugar 234 grams. 1 cup+3 tablespoons
Eggs.                  170 grams. 1/2 cup plus 3 tablespoons
Vanilla.             4.5grams 3/4 teaspoon
Butter, melted and warm 194 grams 6.8 ounces
Lemon juice.         60 grams. 1/4 cup
Lemon zest          6 grams 1 really big tablespoon
Poppy seeds.        4 grams  1 1/2 teaspoons

This will make six jumbo muffins.  Six delicious jumbo muffins.

Sift the dry ingredients.  Combine sugar, eggs and vanilla in bowl and mix with immersion blender.  Add the dry ingredients in two additions and mix until just combined.  Then pour the butter into the batter with the blender running in a steady stream.  Add the mean juice.  Fold in th epoppy seeds and zest.  Transfer the batter into a covered container and refrigerate over night, or up to 36 hours.

Preheat your oven to 425 degrees.  Fill your muffin cups and stick in th loves.  At this time, turn it down to 325.  Bake 34-37 minutes.