Lemon Poppy Seed Muffins

These were Lemon Poppy Seed Muffins.

I bought a bag of organic lemons. J loves lemony baking goods. These muffins were a great answer to take advantage of lemons. I made up a recipe based on my general muffin recipe and added a good amount of poppy seeds to add a nutty flavor and amusing texture.

They were lovely lemony but in terms of texture not dry but a little dense. That means more like muffins, not cake. It's fine and J enjoyed them, which is my goal always. But I personally might prefer more cakey, so would add more yogurt, swap some all-purpose flour with cake flour, and/or bake shorter at 350F next time. My muffin experiment would be continued.

My Lemon Poppy Seed Muffins
MAKES 12

1 3/4 cup all-purpose flour
1/4 cup flaxseed meal
1 tbs baking powder
1/2 tsp baking soda
1 tbs poppy seeds
pinch of salt
4 tbs butter
1/2 cup and 2 tbs Splenda
1 egg
1 cup low-fat yogurt
1 tbs honey
1 tbs Grand Marnier
1 tsp vanilla extra
Lemon zest from 2 small lemons (about 1 tbs)
Lemon juice from 2 small lemons (about 3 tbs)

1. In a bowl, whisk flour, flaxseed meal, baking powder, baking soda, and poppy seeds. Set aside.
2. In another bowl, cream butter, add in Splenda and whisk well, add in egg and whisk well, add in yogurt, honey, Grand Marnier, vanilla extra, and lemon zest and juice and whisk well.
3. Hold flour mixture into butter mixture gently with a silicon spatula.
4. Spoon the batter into a lightly-oiled muffin pan, bake at 375F, about 25 mi, until a toothpick inserted in the center of a muffin in the middle of muffin pan comes out clear or with a little crumbles.