Lemon Poppy Seed Muffins

Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins, 12 serving(s)
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 lemons, zest of; 3/4 cup granulated sugar; 1 cup milk (or soy milk); 1/3 cup canola oil; 1 teaspoon vanilla extract; 1 tablespoon white distilled vinegar; 2 tablespoons poppy seeds

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Recipe by Chef #1054255

This is a healthy muffin with a light citrus flavour to it and it’s a great way to use poppy seeds. The batter does not require eggs so it can be made into a tasty vegan recipe as well! You can always switch it up and leave out the poppy seeds and replace it with 1 and a half of fresh blueberries. Or put a teaspoon of raspberrie jam in the centre for a special surprise.

READY IN: 35mins

SERVES: 12

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

2

cups all-purpose flour
1 ¹⁄₂

teaspoons baking soda
¹⁄₂

teaspoon salt
2

lemons, zest of
³⁄₄

cup granulated sugar
1

cup milk (or soy milk)
¹⁄₃

cup canola oil
1

teaspoon vanilla extract
1

tablespoon white distilled vinegar
2

tablespoons poppy seeds

DIRECTIONS

Preheat oven to 400 F or 200C and lighty grease muffin tin.
In a medium size bowl combine dry ingredients (flour, baking soda, salt,lemon zest, poppy seeds).
In a larger bowl combine sugar, milk, oil, vanilla extract, and vinegar.
Then gentaly fold the flour mixture into the wet ingredients.
Fill tins two-thirds full. Bake muffins for 20 minutes till golden ontop and toothpick comes out clean.

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