Lemon Poppyseed Muffins

By devogirl

These sweet lemon poppy seed muffins are so light and airy, you’ll want to sit around and eat them all day (as Kenya likes to demonstrate when I make them!) One more reason to love poppy seeds, aside from their flavor, is their extensive quantities of calcium and high percentage of protein. Who knew those little black seeds were so packed with nutrients?

These little morsels are the perfect treat for breakfast, lunch box snacks or even dessert!

Ingredients

• 1 Cup Whole Wheat Flour
• 1 Cup All Purpose Flour
• 2 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/2 tsp Salt
• 1/2 Cup Butter, melted
• 2 Eggs, beaten
• 1/2 Cup Agave Nectar
• 3/4 Cup Rice, Almond, Low fat or Whole Milk
• 1/4 Cup Lemon Juice
• 3 Tbsp Poppy Seeds
• 2 Tsp Lemon Zest

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350 degrees F.
2. Grease a muffin tin or line tins with cupcake papers.
3. Sift the flours, baking soda, baking powder, and salt into a large mixing bowl and whisk to mix.
4. In a separate bowl, whisk together the melted butter, eggs, agave nectar, milk, and lemon juice, poppy seeds, and lemon zest.
5. Pour the wet ingredients into the flour mixture and mix until the batter is smooth making sure not to over mix.
6. Pour the batter into 12 muffin cups, dividing evenly. Bake on a center rack of the oven for 25-30 minutes, or until a toothpick or cake tester inserted into the center comes out clean.