Moist delicious muffins bursting with real lemon flavour made using fresh lemon juice and zest.
Lemon Poppy Seed Muffins
Ingredients Makes: 10 muffins
1 Tbsp coconut oil ~or~ butter
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/3 tsp sea salt
1/4 cup unsalted butter, softened
1 cup organic sugar
2 medium eggs
1/2 cup plain unsweetened Greek yogurt
1 to 2 fresh organic lemons; for 1/4 cup lemon juice, 1 1/2 Tbsp lemon zest
1/4 cup poppy seeds
Preheat oven and prepare muffin tins. Preheat oven to 350 degrees F (175 degrees C). Grease muffin tins with coconut oil or butter and then lightly sprinkle with flour.
Zest lemon. Clean a nice looking organic lemon with vegetable soap and water, rinse well and dry. Using a lemon zester or a vegetable peeler, gently peel small amounts of the surface of the lemon until you have about two tablespoons worth. If needed, chop up the lemon peel into tiny pieces, then set aside.
Combine dry ingredients. Sift together the flour, baking soda, and sea salt; then set aside.
Combine wet ingredients. Juice the lemons until you have 1/4 cup of juice, strain any seeds or pulp from the juice. Combine the lemon juice with the plain unsweetened yogurt and then set aside.
In a large bowl, cream together the butter and sugar until light and fluffy using a hand blender. Next, beat in the eggs one at a time until smooth.
Combine wet and dry ingredients. Mix in half of the lemon juice/yogurt mixture alternately with half of the sifted flour mixture into the butter mixture and then repeat until mixture is blended. Lastly, stir in the minced lemon rind and the poppy seeds, just until blended. Pour mixture into prepared muffin tins to just under the rims.
Bake. Bake at 350 degrees F (175 degrees C) for 20 to 24 minutes or until lightly browned and a knife inserted in the center comes out clean. Cool on wire rack for at least 5 minutes before turning muffins out of muffin tins. Enjoy.
Recipe shared by: J. Marshall
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