Lemon Poppy Seed Muffins

Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 2 whole wheat flour-sifted; 1 baking powder; 1/4 tsp salt-i use kosher or sea salt; 1/2 c buttermilk; 1/2 c butter-softened; 1 c sugar or agave nector, which i use, or honey is good too; 2 eggs-beaten-can use 3 t. of egg replacer; 1 lemon-juice from lemon; 1 zest from one lemon; 1/4 c poppy seeds

By Kathey Jo Hickey-Van Otten
@leiandrai

I love muffins, enjoy adding everything I can find into the batter, even enjoy experimenting with various kinds of flours too. This one turned out rather good, so thought you all would enjoy trying it. Let me know..

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

35 Min

Ingredients

2

whole wheat flour-sifted
1

baking powder
1/4 tsp

salt-i use kosher or sea salt
1/2 c

buttermilk
1/2 c

butter-softened
1 c

sugar or agave nector, which i use, or honey is good too
2

eggs-beaten-can use 3 t. of egg replacer
1

lemon-juice from lemon
1

zest from one lemon
1/4 c

poppy seeds
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How to Make Lemon Poppy Seed Muffins

Step-by-Step

Preheat the oven to 350 degrees
Place the dry ingredients in a bowl and mix together.
In another bowl add the butter and sugar, mixing throughly, then add the liquid ingredients whisking each in with each ingredient.
Add the Lemon zest and poppy seeds last and stir a minute or two until really mixed into the batter.
Place 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.
Options: Can add other things into the batter: nuts, raisins, dried fruit. Each will bring its unique flavor to the batter.