Double lemons puppy seed muffins

22:59 - 27 June 2015

Lemon poppy seed muffins

Delightful muffins bursting with lemon flavor and poppy seeds, these healthy muffins are made with whole wheat flour and yogurt.

With just a half a cup of sugar in the entire 12-serving batch, this recipe is pleasantly sweet rather than cloying sweet like so many processed poppy seed varieties in the muffin market.

Also, unlike their conventional white-floured counterpart, these use white whole-wheat flour to retain fiber without adding too much density.

The “double lemon” factor comes from using both the zest and the vitamin C-rich juice of the fruit, giving these treats a little sunshine to wake up any sleepy weekday!

Serve with yogurt for a quick and filling breakfast.

INGREDIENTS

½ cup + 1 tablespoon pure cane sugar
2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one)
1½ cups white whole wheat flour or regular whole wheat flour
¼ cup poppy seeds
1½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine-grain sea salt
5 tablespoons unsalted butter, melted and cooled
¾ cup plain yogurt (plain Greek yogurt works, too)
1 large egg ( use 2 eggs for richer and slightly fluffier, more cupcake-like muffins)
1 teaspoon vanilla extract
2 teaspoons turbinado sugar for sprinkling on top

INSTRUCTIONS

Watch how to DIY blueberry muffins.