These were a nice change. I don't really like poppy seeds and didn't want to buy some so I just left them out. I also substituted 1/2 the butter with canola oil decreased the sugar. The mix was really thick before I cooked them so I had to add a little milk until they looked like a normal muffin mix consistency. They turned out looking like great muffins.
Bethany
Lemon Poppyseed Muffins
Author/Source:
Kristi @ Onceamonthmom.com Adapted from Poppy Seed Poundcake Muffins
Ingredients:
- 2 cups flour
- 1 tablespoon poppy seeds
- 0.25 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 cups unsalted butter (1 stick)
- 1 cup sugar I did 3/4 c. sugar
- 2 large eggs (or egg substitute)
- 2 tablespoons lemon zest
- 1 cup plain yogurt (we use whole milk yogurt; I don’t suggest using non-fat)
- 2 teaspoons vanilla extract
Directions:
Preheat oven to 400. Line muffin pan with paper liners or spray each muffin cup with a non stick vegetable spray. In a bowl, whisk the flour with the poppy seeds, salt, and baking soda.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
Beat in the lemon zest, yogurt, and vanilla extract until well blended. Stir in the flour mixture just until moistened. Do not over mix. Spoon the batter into the muffin cups using an ice cream scoop. Bake at 400 for about 18 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool for about five minutes before removing from pan.
Freezing Directions:
AFTER baking, divide among gallon freezer bags and freeze. To serve: Thaw. Microwave 30 seconds.
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