This morning, after a long weekend of eating my way through Wisconsin, I was craving something light. Mini. So I thought Mini Lemon Poppy Seed Muffins! Maybe not the lightest of all things light, but let's take baby steps back to eating well, okay?
Mini Lemon Poppy Seed Muffins
(Makes 40 mini muffins)
Printable Recipe
2 1/2 cups flour
2 tsp baking powder
1 tsp salt
1 1/4 cup sugar
2 eggs
1 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla
4 T melted unsalted butter
Juice of 2 lemons
1 T lemon zest
1 T poppy seeds
Preheat oven to 425. In a large bowl, whisk together flour, baking powder and salt.
In a medium sized bowl, whisk together sugar and eggs by hand (for approx. 1 minute). Add buttermilk, oil, vanilla, melted (and cooled) butter, lemon juice, and lemon zest and combine with whisk.
Make a well in the dry ingredients and add wet ingredients. Stir in poppy seeds.
Spoon into greased (or lined) mini muffin tins.
Bake for 10 minutes.
3 comments:
I love me some lemon poppyseed muffins!! And the mini size is awesome, its way more fun to eat 3 (or 6) little ones than 1 big one :) Welcome home!
I love the combo...adding lemon interests me a lot...looks yum
I love poppyseed muffins. These sound great! And I agree that them being mini makes them instantly less fattening -- even if you eat 5!
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