Posted by: A Part of the Solution | April 1, 2012

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are light. These lemon poppy seed muffins are moist. These lemon poppy seed muffins are flavorful. These lemon poppy seed muffins are made with whole grain flour, moderate fat and hardly any fuss. And they have an straightforward vegan option.

It’s no secret I’m a big fan of decadent foods. But I’m concurrently a dedicated connoisseur of sneaky health food upgrades to regular household menu items. Sometimes half the battle when one attempts to eat more healthfully is enjoying foods which are measurably better for one’s body without sacrificing in taste, texture, ease of preparation and visual appeal. That would be these lemon poppy seed muffins.

No sifting. No machinery. No professional technique. Just follow the instructions and you will be the happiest eater of wholesome lemon poppy seed muffins on your block.

Lemon Poppy Seed Muffins

Stir together well with a fork in a medium sized mixing bowl:

2 cups, 10 oz, unbleached white flour OR 2 cups minus 2 TBSP whole wheat (or white whole wheat, scaling 9.5 oz in either case) or half-and-half white and wheat (to scale 9.75 oz, or 2 cups total minus 1 TBSP whole wheat flour)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Beat together in a smaller mixing bowl:

2 large eggs, or 3 TBSP ground flax meal whipped until goopy and frothy with 4 TBSP water

2 TBSP lemon juice + zest of one lemon

1 cup minus 2 TBSP milk or cream or almond milk or potato water (the water you drain after boiling some potatoes in it–if your potato water is salted, omit the salt above)

1/2 cup, 3.5 oz, vanilla sugar or light brown sugar (packed if using a dry measuring cup)

3 TBSP poppy seeds, pulsed 3-5 times in your spice grinder, or worked over in the mortar-and-pestle until mostly grainy

4 TBSP vegetable oil (unrefined sesame oil or almond oil for extra deliciousness),  or melted and slightly cooled butter or lard or shortening

1 tsp vanilla extract

Preheat the oven to 400°. Grease your muffin pans thoroughly. I like mini-muffins for this, but use what you have and/or like best. Stir the wet ingredient mixture into the dry ingredient mixture with as few strokes as you can manage. With your fork, go all the way to the bottom of the bowl and lift the batter all the way to the middle, rotate the bowl a quarter and repeat. Do this for no more than 20 seconds. Not quite all of the dry mixture will be incorporated into the wet. Stop anyway.

Spoon the batter into the prepared muffin pans. Fill between 2/3rds and 3/4ths full.

If you’re using full sized muffin pans, bake for 17-20 minutes. If you’re using a medium size, try 13-17 minutes. For mini-muffins, reduce the oven temperature to 375° when you put the pans in the oven and cook them for only 11 minutes. Allow the muffins to cool in the pans briefly before removing to wire rack or directly to service. The lemon poppy seed muffins release more cleanly from their pans if they have a rest of a couple minutes.

Great with honey, butter, lemon curd or raspberry jam–and a surprise with almond butter.


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