Lemon Poppy Seed Muffin Recipe

Bright lemon muffins with poppy seed bursts of crunch can make a dull morning sunny and sunny morning even more radiant. These are sure to be a hit at your next potluck brunch with friends.

Ingredients

• 2 cups+ 1 tablespoon

  cake flour

• 2/3 cup

  granulated sugar

• 1 1/2 teaspoons

  baking powder

• 1 teaspoon

  baking soda

• 1 1/2 tablespoons

  poppy seeds

• 1/2 tablespoon

  Celtic sea salt, fine ground

• 2 tablespoons

  grated lemon rind

• 3/4 cup

  skim milk or unsweetened almond milk

• 1/4 cup

  freshly squeezed lemon juice

• 1/2 cup

  canola oil

• 1 teaspoon

  vanilla extract

• 1 tablespoon

  ground flax seed meal

• 3 tablespoons

  room temperature water

Directions

Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

In a small prep bowl or ramekin, mix flax seed meal with water and set aside.

Place remaining dry ingredients (flour, sugar, baking powder, baking soda, poppy seeds, salt, and lemon rind) in a large bowl and mix until incorporated.

Combine all wet ingredients (milk, lemon juice, canola oil, vanilla extract and flax seed mixture) in a large liquid measuring cup, make a well in the center of the flour mixture, pour wet ingredients into the well and mix until a smooth batter forms. Scrape down sides of bowl and stir, once more.

Fill a 12 slot muffin pan with aluminum foil wrappers and fill each wrapper 2/3 of the way up with batter.

Bake muffins on center rack of preheated oven for 20-23 minutes or until toothpick tester comes out clean from a muffin in the center of the pan.

Allow to cool in pan for fifteen minutes before transferring muffins to a wire rack to cool for another fifteen minutes before consuming.