Honey Lemon Poppyseed Muffins

Do you ever get ideas in your head that you just can’t shake? If you can believe it, I’ve had a lemon poppyseed craving for months now. When I say months, I really mean months. I could even be cheeky and say that I’ve been craving it since last year. It wouldn’t be a lie.

Instead of doing something about it, like oh, say, buying a slice of the lemon poppyseed bread at Starbucks (that calls my name every single time I step foot into a Starbucks), I just pushed the craving aside and hoped that it would go away. It wouldn’t.

It wasn’t until I caught myself experimenting with making lemon poppyseed oatmeal one morning that I realized the only way to get over the craving would be to either spend way too much money on a slice from Starbucks or to roll up my sleeves and try to make my own.

After taking an inventory of ingredients I already had on hand and trying to match it up to a variety of recipes online, I threw my hands in the air (yes, I really did) and decided to just “wing” it. Sometimes, winging it results in me swearing that I’ll never deviate from a tried, tested, and true recipe ever again. On the rare occasion, it works. According to my sweet coworkers, my attempt worked. Or they’re too polite to tell me otherwise. Either way, I am glad these came out of my oven.

Oh, and the lemon poppyseed oatmeal? Definitely adding this delicious mix into my morning repertoire from time to time. You can’t go wrong if you top it with sunflower seed butter, Cacao Bliss, and crunchy fibre 1 cereal. You just can’t, okay? Trust me on this one. Oh, and Cacao Bliss? Totally worth the hype. Bless Whole Paycheque and Artisana for putting this product on sale a few weeks ago. This stuff is dangerous in a scary way. As in – I might eat the entire jar in one sitting kind of way.

Anyway, back to these babies…

Spelt, honey, yogurt, lemon zest, lemon juice… it’s a party in your muffin tin. And in your mouth later. That’s what she said? Ugh, why did I allow myself to even get started on that phrase….

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Honey Lemon Poppyseed Muffins

Ingredients:

  • 2 c flour (I used spelt)
  • 1 c plain yogurt (I used this stuff – also found at Whole Paycheque. It’s good. Really good.)
  • 1/2 c honey
  • 1/4 c lemon juice
  • 1/4 c poppy seeds
  • 2 t grated lemon zest (or more – I didn’t really measure)
  • 2 t baking powder
  • 1 t baking soda
  • 1/2 t salt

Directions:

  • Preheat oven to 350°C.
  • In a large bowl, combine flour, baking powder, baking soda, and salt.
  • In a smaller bowl, whisk together yogurt, honey, lemon juice, poppy seeds, and lemon zest.
  • Slowly add wet ingredients from the smaller bowl into the large bowl and stir together until ingredients are combined (no need to go crazy here and over-mix!).
  • Pour batter into a greased (or lined) muffin tin. I made 12 regular muffins, but you could also make mini muffins or a lemon poppyseed loaf.
  • Bake for 20-25 minutes, depending on oven. Mine were done after 22 minutes.

Notes:

  • The honey really came through in these muffins, so if you’re not a big honey fan, I’d use something more mild like agave or maybe corn syrup (I’ve never used corn syrup before so this is all hypothetical). Sugar would work as well, but you might have to adjust the levels of liquid in the batter as it isn’t a direct exchange.

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