Lemon poppyseed muffins

November 17, 2009 at 9:12 pm 1 comment

lemon poppyseed muffins

Most of the food I make has a strong bias towards being healthy. This recipe is an exception to that rule. It’s probably only good for your soul. Lots of butter, lots of sugar and white flour. Still, they are very good: lemony with a perfect poppyseed crunch. I’ve added a few fresh cranberries and a sprinkle of raw sugar on top.

I was talking about these muffins today with a friend and she had heard a great quote recently: “Muffins are an excuse to eat cake for breakfast.” Indeed. Before you make them, go for a run, a long walk, a bike ride or do some power yoga. Life is about balance – break a sweat and then indulge. Recipe adapted from the Four Sisters Inns Cookbook.

2 cups unbleached organic flour (gluten-free for us)
1/3 cup poppyseeds
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup fresh or frozen cranberries
1/2 cup butter, softened
1/2 cup sugar
2 free-range, organic eggs
3/4 cup plain organic yogurt
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla
raw sugar for sprinkling over top

Preheat oven to 375F. In a bowl combine flour, poppyseeds, salt, baking soda and cranberries, and set aside. In a mixer, cream butter and sugar for two minutes. Beat in eggs, one at a time, until blended. Beat in yogurt, zest, lemon juice and vanilla. Fold dry ingredients into egg mixture until just blended. Spoon into greased muffin tin almost to the brim. Sprinkle with sugar and bake 15-20 minutes. Yield 12 muffins.


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1 Comment Add your own

  • 1. City Diggity  |  November 25, 2009 at 6:32 pm

    Hi, I love lemon poppyseed muffins, and can’t wait to taste these. Also, there’s an award on my blog for you. Cheers!

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