Do You Know the Muffin Man?

22 Apr
I was driving around my hood yesterday, on the way to get my haircut and saw two large lemon trees full of yellow ripe lemons. I thought “Oh delicious” then the thought quickly went out of my mind as I entered my salon. Driving around today I thought I wanted to make some Lemon Poppy Seed muffins, so here it is:

I adapted the recipe from
2/3 cup sugar
zest and juice of 2 small lemons
1 cup all purpose flour
1 cup wheat flour*
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup non fat plain yogurt
2 large eggs**
2 teaspoons vanilla extract
1/4 cup butter
1/4 cup applesauce
2 tablespoons poppy seeds
1/2 cup Sliced Almonds
*If you do not have wheat flour, just use 2 cups all purpose
**I typically use Ener-G Egg replacer for all my baking, 5 cal for each “egg” instead of 70, yes please.

Preheat oven to 400F

In a large bowl, rub together the sugar and lemon zest until the sugar is moist and you can smell the lemon. I like a lot of lemony flavor, so I also pulled some of the pulp from the lemon to add in. Not a lot, just a few pieces.

Whisk in the flour, baking powder, baking soda, and salt.

In another bowl or measuring cup, whisk together the yogurt, eggs, vanilla, lemon juice, butter and applesauce until well blended.

Pour the wet ingredients over the dry ingredients and with a rubber spatula gently and quickly stir to blend. Do not over-mix.

Stir in the poppy seeds.

Stir in the sliced almonds

Divide the batter evenly in 12 muffin cups.

Bake for 18-20 minutes

Do a fork test to make sure they are done, and if it comes out clean, your good. Let them cool for like 5 minutes if you can. I couldn’t.

Eat up, then check teeth for poppy seeds.

These also freeze well, I like to double batches and freeze them for a quick nom treat.

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