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!

Easy Baby Food Pancakes

1 c plus 1 tbsp bisquick (I used heart-healthy variety)
1 egg
1/2 c milk (I used 1%)
1 jar, 1 small tub or 2 "cubes" of baby food.

Whisk together ingredients, cook on medium-heat. Makes about 10 4-inch pancakes.

Recommended baby foods: bananas, sweet potatoes, peaches or other fruit mixtures. Haven't tried veggies yet.