Tuesday, May 24, 2016

Lemon Poppyseed Muffins

recipe adapted from Creme de la Crumb

Lemon Poppyseed Muffins

makes 24 muffins

Preheat oven to 425 degrees. 

dry ingredients -whisk together in a medium bowl and set aside
2 2/3 c flour
1 tsp baking soda
1 tsp salt

cream together in a large bowl or stand mixer
1 stick margarine (or butter)
1 1/2 c sugar

then add these wet ingredients - mixing after each one to incorporate, but don't overmix.
4 eggs
1 tsp vanilla extract
1 tsp lemon extract (can substitute w/vanilla)
1 1/2 c greek yogurt* (I use Greek Gods honey vanilla)
zest of two large or 3 small lemons
juice from two large or 3 small lemons (about 1/4 c or a little less)

mix in dry ingredients a little at a time until fully incorporated, then add in
1 heaping T of poppy seeds

*Use two 6-oz containers of whatever greek yogurt you like if you don't buy it in big containers like I do.

Grease muffin tins and fill each cup about 2/3 of the way. Bake about 12 minutes, depending on your altitude and oven. Enjoy!

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