LADING

{the weekly muffin} lemon and poppy seeds

I thought about this recipe for quite some time. Lemon and poppy seeds. Is lemon enough to flavor a recipe? Are poppy seeds enough for that special something? Well, I had to try it to find out. And I used a recipe adapted after Culinary Adventures in the Kitchen.

One large bowl for the dry ingredients: 140g plain flour, 120g whole wheat flour, 120g sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 50g poppy seeds. One large cup for the wet ones: 150 ml milk, 4 Tbsp olive oil, juice and zest from one large lemon, 5ml vanilla extract, 1 egg. Fold in the wet ingredients over the dry ones.

Bake in a pre-greased muffin pan, over medium heat, for 15-20 mins. They should come out golden brown, crunchy with a citrus touch.

I bet they are perfect with butter, but we ate them too fast to try. Enjoy!

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