Lemon Poppy Seed Muffins

se puede consumir alcohol con viagra cialis and xanax interaction sdsu career services resume cialis spiegazioni in italiano corso resume help contact https://amaanahservices.org/support/can-essaye/58/ https://footcaregroup.org/perpill/bondronat-50-mg-viagra/35/ cheap argumentative essay proofreading sites for college best persuasive essay editing services gb see url how to write leave of absence go to site ap language essay prompts 2012 cheap essay on environmental studies how to plan a writing essay follow site apush 2006 dbq essay american foreign service essay contest follow url buy bupron sr150 without script https://ramapoforchildren.org/youth/write-my-literature-essay/47/ https://georgehahn.com/playboy/estradiol-2-mg-otc/15/ deception in the odyssey essay best admission paper writer for hire for mba source link against utilitarianism essay questions https://www.rmhc-reno.org/project/dissertation-intellectual-property-electronic/25/ sujet de dissertation en seconde https://academicminute.org/paraphrasing/25u-job-description-resume/3/ follow url https://shepherdstown.info/conclusion/example-dental-thesis/17/

Have to admit – we have had poppy seeds sitting in our cabinet for a few weeks now and have not had the chance to use them yet. We had always known lemon poppy seed muffins were classic and delicious, but these go above and beyond your expectations. They are perfectly flavored and have that crispy muffin exterior that always get eaten first!

Ingredients:

  • 5 tablespoons softened unsalted butter
  • 1/4 cup white sugar
  • zest of 2 lemons
  • 1/4 cup yogurt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup milk of choice
  • 2 eggs
  • 1 1/2 cups gluten free flour (you can make this with regular flour, we just prefer them GF)
  • 1 teaspoon baking powder
  • 2 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Directions:

  1. Preheat your oven to 375ºF and line a 12 tin muffin tray with paper baking cups (or you can grease the tray well).
  2. Using a hand held or stand mixer, beat the butter and sugar until creamy.
  3. Add the lemon zest, yogurt, lemon juice, milk, eggs and beat until smooth.
  4. In a separate bowl, mix the flour, baking powder, poppy seeds, salt, and cinnamon.
  5. Add the dry mixture to the wets in small portions, slowly incorporating (and mixing lightly after each portion).
  6. Scoop the batter evenly into each muffin tin, fill each about 3/4 of the way.
  7. Bake the muffins for 17-20 minutes, or until golden brown and a toothpick comes out clean.

Enjoy!

Emily & Lyla 🙂


Leave a comment

Your email address will not be published. Required fields are marked *


2 thoughts on “Lemon Poppy Seed Muffins”