Nothing says
Sunday brunch like freshly baked muffins. These lemon poppy seed muffins will
create an explosion of flavor in your mouth and put a smile on your face.
Lemon Poppy
Seed Muffins
Ingredients:
3 cups all-purpose flour
3/4 cup sugar
1 T. baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 T. poppy seeds
1-1/2 cups plain yogurt (whole milk or low fat)
8 T. unsalted butter, melted
2 large eggs
1 teaspoon almond extract
2 T. fresh lemon zest
1 T. fresh lemon juice
Preheat oven to 375 degrees F. Line 12-cup muffin tin
with cupcake papers.
Whisk together dry ingredients.
In a separate bowl whisk yogurt, lemon zest, lemon
juice, and eggs until smooth.
Gently fold wet ingredients into flour mixture to
combine. Fold in melted butter taking care not to overmix.
Divide batter evenly among muffin cups.
Bake 20-25 minutes, rotating pan halfway through
baking. Muffins are done when golden brown and a toothpick inserted into center
comes out clean.
2 comments:
I l-o-v-e these muffins! There's a bakery in my neighborhood that sells them as the "Wednesday Special." Thanks for the recipe.
Thanks for stopping by, Angela. You should try baking them yourself. It's a lot cheaper. ;-)
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