Lemon-Poppyseed Muffins

Make some to share with friends!

What You Need

Wet Ingredients

Grated zest and juice from 1 fresh lemon (about 1 teaspoon zest and 2 tablespoons juice)

1/4 cup vegetable oil (I prefer sunflower seed oil)

1 container of lemon yogurt (4 ounces)

2 large eggs

1 teaspoon vanilla

6 tablespoons butter, melted

Dry Ingredients

2 cups all-purpose or cake flour (I use 1 cup of each)

2/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 tablespoons poppy seeds

Tools

Zester or small cheese grater

Measuring cups and spoons

Bowl

Whisk, spatula, scoop or spoon

Muffin tins and liners

What You Do

1. Prepare the lemon—over a bowl, gently rub the peel with a zester and squeeze the juice into bowl with the zest, removing any seeds.

2. Soften the butter in the microwave for 25 seconds.

3. Whisk together all wet ingredients, including the butter and lemon zest and juice.

4. In a separate bowl, whisk together all of the dry ingredients.

5. Stir all of the ingredients together until they are just combined.

6. Spoon the batter into lined muffin tins. Fill muffin tins about 2/3 full. 

7. Bake the muffins at 350 degrees F until they are golden on top (18-20 minutes for full-size and 9-11 for mini-muffins).