In honor of the "first day" of fall, I'd like to share with you.....
Lemon Poppy-Seed Muffins :)
In reality, these muffins are good any time of year, and I remember my mom making her version in the winter and eating them before school started. They're light-tasting but still comforting like a muffin should be. :)
This recipe is slightly modified from The Joy of Cooking.
Oven: 400 degrees
Grease a 12-cup muffin tin or line w/paper liners. I use mini-muffins, because they come out more moist. Plus they're so cute. :)
Whisk together thoroughly in a large bowl:
2 C white whole-wheat all-purpose flour
1 1/2 T poppy seeds
1 T baking powder
1/2 tsp salt
Whisk together in another bowl:
2 large eggs
1 C milk
2/3 C sugar
1/3 C vegetable oil
2 T grated lemon zest
1 tsp vanilla
Add to flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not over-mix; the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes. Let cool for 2-3 minutes before removing from the pan. (For mini-muffins, I cook them for about 7 minutes, although my oven tends to be very hot.)
Visit Jen over at Balancing Beauty and Bedlam for more great recipes today!