Ingredients
2-1/4 cups all-purpose flour1-1/4 cups sugar2 teaspoons baking powder1/4 teaspoon salt1/8 teaspoon baking soda3 large eggs, room temperature1/2 cup canola oil1/2 cup buttermilk3/4 cup chopped pecans2 tablespoons grated lemon zest2 teaspoons poppy seeds3 tablespoons seedless raspberry preservesGLAZE:3/4 cup confectioners’ sugar1/4 cup lemon juice
Preparation
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and buttermilk. Stir into dry ingredients just until moistened. Fold in the pecans, lemon zest and poppy seeds.
Fill greased or paper-lined muffin cups with a rounded tablespoonful of batter. Drop 1/2 teaspoon of preserves in the center of each; top with remaining batter.
Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Combine glaze ingredients. Poke holes in warm muffins; drizzle with glaze. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
