Lemon Poppy Muffins

When I actually measure, instead of following my heart, the top is more craggy than this.

I made these once on a whim, and the kids loved them so much that they're in the rotation now. I worked from a recipe by Love and Lemons (seemed appropriate), and I make no changes aside from using gluten-free flour (usually Bob's 1-1 mix). I do feel inclined to see if they're still good with less butter and sugar, and to try to get some fiber in there (oat bran?), but I haven't experimented yet.

I do think that they would be good with more lemon zest, but I haven't bothered buying extra lemons just to zest them. I'll have to plan this together with another recipe that uses lemon juice, so I can make that happen.

The Recipe (from Love and Lemons):

2 1/4 c flour (I use gluten free 1-1 mix)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tb lemon zest

1 c plain yogurt

2 eggs

2/3 c sugar

1/2 c butter, melted

1/2 c milk

1/4 c lemon juice

1 tsp vanilla extract

2 tb poppy seeds

Mix dry and wet ingredients separately, then combine them.
Fold in poppy seeds
Pour into muffin tin
Bake at 400 for 18-20 minutes

The Verdict:
Overall grade: A-
Overall reason: Delicious but not healthy
Time to prepare: 30 minutes
6-year-old quote: "Can we have these on my birthday, like, as the cake?"

Comments

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