Lemon Poppy Seed Muffins
Kathey Jo Hickey-Van Otten
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- whole wheat flour-sifted
- baking powder
- 1/4 tsp
- salt-i use kosher or sea salt
- 1/2 c
- 1/2 c
- 1 c
- sugar or agave nector, which i use, or honey is good too
- eggs-beaten-can use 3 t. of egg replacer
- lemon-juice from lemon
- zest from one lemon
- 1/4 c
- poppy seeds
1Preheat the oven to 350 degrees
Place the dry ingredients in a bowl and mix together.
2In another bowl add the butter and sugar, mixing throughly, then add the liquid ingredients whisking each in with each ingredient.
3Add the Lemon zest and poppy seeds last and stir a minute or two until really mixed into the batter.
4Place batter into a large measuring cup or bowl with with a pouring side and fill a muffin tin that has been sprayed with "pam" or another off brand, to about 3/4 full.
Place in oven and bake for about 35 minutes or until a toothpick comes out clean. Brush with butter and some homemade jelly, or just whatever you want. They will freeze very good.
5Options: Can add other things into the batter: nuts, raisins, dried fruit. Each will bring its unique flavor to the batter.