Lemon Poppyseed Muffins
Oops, I accidentally deleted this post! Here it is again, new and improved. We made these Delicious Lemon Poppy Seed muffins for breakfast. Yum they’re so good, I can’t stop!
I harvested the poppy seeds this a.m. from the breadseed poppies growing in the front yard. I woke up thinking about food and my garden. I was wondering if we can eat the poppy seeds from the poppies in the garden, cause the front garden is full of ripe poppy seed heads. When you turn them over and shake them into your hand, they look just like the poppy seeds in the spice aisle in a jar. I had to know! So I did a search and found out that, yes, you can eat them. They have to be the big breadseed type of poppies, not the California poppies. And I’m not sure either about the Icelandic type of poppies, but I’ll find out.
I think the organic spice companies who sell Poppy Seeds for 8-12 dollars a jar will be very sad that I’m telling you this. I hope they don’t cry so hard that they have to wipe their tears with thousand dollar bills.
The lemons were from the tree on the corner. If you live in an area where lemons grow, you’re lucky like me! Free lemons!
Mix 2 cups whole wheat flour, 3/4 cup turbinado sugar, 2 tsp baking powder, 1/4 tsp baking soda, lemon zest, 1 tsp salt, 3 tblsp poppy seeds, (lightly toasted)
In another bowl mix 2 eggs, 1/4 cup melted butter or coconut oil, 1 tblsp olive oil, 1 cup plain yogurt, 1 tsp vanilla, the juice of 1 lemon
Heat oven to 400. Line a muffin tin with paper iiners.
Mix the wet, sift together the dry, combine them just until combined. Spoon into the muffin cups. Top each one with a few frozen raspberries and a little more turbinado sugar.
Bake for 15 minutes or so
Mix 3 tblsp organic powdered sugar with a little lemon juice and drizzle it on as a glaze. Yummmm!
There look so yummy. It’s too hot to bake now/use my oven though. Plus I don’t have anyone to eat them. This is a recipe to save for my housewarming in August.
