Lemon Poppy Seed Muffins
Ingredients
1 1/2 cup flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 eggs
5 tbsp melted butter
1/2 cup oat milk
1 tsp vanilla extract
zest and juice of 1 lemon
3 tbsp sour cream or greek yogurt
1 tbsp poppy seeds
Directions
1. Preheat the oven to 350 and line or grease a muffin tin.
2. In a large bowl sift together flour, sugar, baking soda, baking powder, and salt and set aside.
3. In the bowl of the stand mixer combine eggs, vanilla extract, lemon juice and zest, sour cream or yogurt using the whisk attachment. Once all is combine make sure your melted butter is not hot so it doesn’t cook the egg and add it to the mixture.
4. Switch out the whisk attachment for the paddle to prevent over mixing and slowly add the dry ingredients to the wet and mix only till combined.
5. Once combined add in the poppy seeds mix lightly.
6. Using a 1/4 cup measure or ice cream scoop pour the batter into the muffin tin making sure all is even.
7. Place the muffins in the oven to cook for 15-20 minutes or until a toothpick comes out clean
8. Allow muffins to cool in the tin for 5 minutes and out of the tin for another 5 minutes serve warm or up to 3 days after baking for best taste.
9. For storing place in an airtight bag or container.
Recipe Racap
Ingredients
1/2 cup flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 eggs
5 tbsp melted butter
1/2 cup oat milk
1 tsp vanilla extract
zest and juice of 1 lemon
3 tbsp sour cream or greek yogurt
1 tbsp poppy seeds
Directions
1. Preheat the oven to 350 and line or grease a muffin tin.
2. In a large bowl sift together flour, sugar, baking soda, baking powder, and salt and set aside.
3. In the bowl of the stand mixer combine eggs, vanilla extract, lemon juice and zest, sour cream or yogurt using the whisk attachment. Once all is combine make sure your melted butter is not hot so it doesn’t cook the egg and add it to the mixture.
4. Switch out the whisk attachment for the paddle to prevent over mixing and slowly add the dry ingredients to the wet and mix only till combined.
5. Once combined add in the poppy seeds mix lightly.
6. Using a 1/4 cup measure or ice cream scoop pour the batter into the muffin tin making sure all is even.
7. Place the muffins in the oven to cook for 15-20 minutes or until a toothpick comes out clean.
8. Allow muffins to cool in the tin for 5 minutes and out of the tin for another 5 minutes serve warm or up to 3 days after baking for best taste.
9. For storing place in an airtight bag or container.