Lemon Poppy-Seed Muffins :)
In reality, these muffins are good any time of year, and I remember my mom making her version in the winter and eating them before school started. They're light-tasting but still comforting like a muffin should be. :)
This recipe is slightly modified from The Joy of Cooking.
Oven: 400 degrees
Grease a 12-cup muffin tin or line w/paper liners. I use mini-muffins, because they come out more moist. Plus they're so cute. :)
Whisk together thoroughly in a large bowl:
2 C white whole-wheat all-purpose flour
1 1/2 T poppy seeds
1 T baking powder
1/2 tsp salt
Whisk together in another bowl:
2 large eggs
1 C milk
2/3 C sugar
1/3 C vegetable oil
2 T grated lemon zest
1 tsp vanilla
Add to flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not over-mix; the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes. Let cool for 2-3 minutes before removing from the pan. (For mini-muffins, I cook them for about 7 minutes, although my oven tends to be very hot.)
Visit Jen over at Balancing Beauty and Bedlam for more great recipes today!
Enjoy!
WOW!!! my favorite poppy seed and my husband's lemon. I will have to make these YUMMY!!! muffin soon. I like to make muffins on sunday and have them for the week so my family can have them for breakfast. I have become a follower of your blog. Come by and visit my blog and maybe do the same. HAPPY BLOGGING!!! Geri
ReplyDeleteThanks for taking the time to post this. I hope you will join me at Dining With Debbie for Crock Pot Wednesday. Mister Linky is up and ready for you to enter.
ReplyDeleteThose sound yummy! And thanks for visiting!
ReplyDeleteThe only thing stopping me from going to TJ Maxx is laziness I guess, lol. It's all the way on the other side of town, and I just dont get over there much. Goodwill is even farther, I've lived here 8 years and have never been!