Lately, Kenya has been going through a big muffin phase (or rather mommy has been going through a big testing spree making muffins and there's not much else for Kenya to eat!). Growing up, my mother used to make us blueberry muffins for breakfast and I always remember them being warm, soft and delicious. A very comforting way to start the day. The only problem with most muffin recipes is that they're loaded with sugar and some can be as heavy as hockey pucks.
These sweet lemon poppy seed muffins are so light and airy, you'll want to sit around and eat them all day (as Kenya likes to demonstrate when I make them!) One more reason to love poppy seeds, aside from their flavor, is their extensive quantities of calcium and high percentage of protein. Who knew those little black seeds were so packed with nutrients?
These little morsels are the perfect treat for breakfast, lunch box snacks or even dessert!
We used these to make this recipe_
Lemon Poppy Seed Muffins (makes 12 muffins)
- 1 Cup Whole Wheat Flour
- 1 Cup All Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 tsp Salt
- 1/2 Cup butter, melted
- 2 eggs, beaten
- 1/2 Cup agave nectar
- 3/4 Cup Rice, Almond, Low fat or Whole Milk
- 1/4 Cup lemon juice
- 3 Tbsp poppy seeds
- 2 Tsp lemon zest
Preparation1. Preheat oven to 350 degrees F.
2. Grease a muffin tin or line tins with cupcake papers.
3. Sift the flours, baking soda, baking powder, and salt into a large mixing bowl and whisk to mix.
4. In a separate bowl, whisk together the melted butter, eggs, agave nectar, milk, and lemon juice, poppy seeds, and lemon zest.
5. Pour the wet ingredients into the flour mixture and mix until the batter is smooth making sure not to over mix.
6. Pour the batter into 12 muffin cups, dividing evenly. Bake on a center rack of the oven for 25-30 minutes, or until a toothpick or cake tester inserted into the center comes out clean.