Vegetarian Recipe: Lemon Poppyseed Muffins

Easy Lemon Poppyseed Muffins (ovo-lacto)

Makes 12 large muffins:

Muffins are so yummy & easy to make! We like them substantial, not too sweet, and several times a week.

These lemon poppy seed muffins are fancy enough to share with company. They're good anytime - for company, for Sunday brunch, with soups or salads, or as a tasty snack.

Variation: Try adding 1 1/2 cups of frozen blueberries instead of the poppyseeds.

Ingredients:

• 3 c unbl wh flour
• OR 2 c unbl wh fl + 1 c wh wheat or spelt flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 c unbleached cane sugar
• 1/4 c black poppy seeds
• 1/3 c melted butter
• 2 eggs
• Grated rind of one lemon
• 2/3 c yogurt
• 1 c water
• 1/4 c lemon juice (jucie of 2 lemons)
• 1/2 tsp almond extract

Muffin Method:

1. Preheat the oven to 400 degrees & oil the muffin pan
2. Soak the poppy seeds in the water and yogurt
3. Mix the dry ingredients in a separate bowl
4. Grate the lemon
5. Squeeze the lemons and strain the juice into the yogurt and water
6. Melt the butter, beat the eggs, butter, and almond extract into the water & yogurt
7. Add the dry ingredients with minimal light mixing
8. Spoon evenly into the muffin cups
9. Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
10. Cool on a rack for 5 minutes, then run a knife around the edges of the muffins & turn them out on the rack. Better if cooled for a few more minutes.