Location: San Diego, CA
There’s something about lemons that just make me feel so energized and happy. I love the smell of them and usually have a few hanging out. Well, this time, I had like 2000 of them hanging out. More like 12, but it sure felt like 2000. I fell behind with my whole “I’m going to be healthy and drink lemon water, everyday.” I ended up with more than I could handle. So what better way to use some up, than to make some Lemon Poppy Seed Muffins, with them?!?! This is a recipe borrow from Creme De La Crumb, only I made some modifications.
As always – gather your ingredients: (from left to right) Sugar, Baking Soda, Greek Yogurt, Salt, Flour, Butter, Egg Whites, Vanilla Extract, and Poppy Seeds. And of course the Lemon. How in the world did I forget the Lemon?!?!?! Did I mention that you need the lemon?
Preheat the oven to 450ºF, grab your little helpers and get them involved. My son tends to eat food more often when he’s helped with it. Get the dry ingredients – Flour, Baking Soda, and Salt – together in a medium bowl and whisk to combine. Then, in a large bowl, cream together the Butter, Sugar, Egg Whites, Vanilla Extract, Lemon Zest, Lemon Juice, and Greek Yogurt.
Slowly whisk in the dry ingredients into the wet ingredients. I added about a third of the bowl at a time, just to make sure that all the dry ingredients were being incorporated evenly.
Once the batter is all mixed together, add in the Poppy Seeds and whisk again until all combined. Using an Ice Cream scoop, scoop 1 scoopful of batter into a 12 muffin muffin pan. This batter is enough for exactly 12 muffins…yay! Pop it in the oven for about 12-16 minutes. Be sure to keep an eye on it because you don’t want it to burn (like I did…but the crust was actually good). You’ll know it’s done when you insert a toothpick and it comes out clean.
Once the muffins are done baking, let it cool on a wire rack, then what else? Eat it! Baking can be a scary thing because you have to be so precise with measurements, but this was actually pretty simple. I hope you all give it a try, and of course – until next time….
1⅓ C Flour -Preheat oven to 450ºF and grease a muffin pan.
Lemon Poppy Seed Muffins
½ Tsp Baking Soda
½ Tsp Salt
¼ C Butter
¾ C Sugar
6 Tbsp Egg Whites
1 Tsp Vanilla Extract
Zest of 2 Small Lemons
1 Tbsp Fresh Lemon Juice
¾ C Plain Greek Yogurt
1 Tbsp Poppy Seeds
-In a medium bowl whisk together Flour, Baking Soda, and Salt.
-In a large bowl cream together Butter, Sugar, Egg Whites, Vanilla Extract, Lemon Zest, Lemon Juice, and Greek Yogurt.
-Add dry ingredients (1/3 of the bowl at a time) to wet ingredients, and mix until combined.
-Stir in Poppy Seeds.
-Scoop one Ice Cream Scoopful of the muffin batter into each muffin hole.
-Bake for 12-16 minutes until an inserted toothpick comes out clean.
-Allow to cool on a wire rack.
1⅓ C Flour
-Preheat oven to 450ºF and grease a muffin pan.