Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins Recipes

Ingredients :

2 cups whole wheat pastry flour

1/2 cup barley flour (or additional whole wheat pastry flour)

1/4 cup poppy seeds

2 tsp double acting non-aluminum baking powder

1 tsp baking soda

1/4 tsp salt

2 tbsp flaxseeds

1 cup water

1/2 cup frozen apple juice concentrate, thawed

1/3 cup fresh lemon juice (remove the zest from the lemons before juicing)

1/3 cup canola oil

1/3 cup pure maple syrup

2 tbsp lemon zest (colored part only; organic if possible)

1 tsp vanilla extract

Method :
  1. Preheat the oven to 375 degrees F.
  2. Lightly oil the bottoms and sides of 12 muffin cups with canola oil or nonstick cooking spray.
  3. Place the flour, poppy seeds, baking powder, baking soda, and salt in a large mixing bowl and stir them with a wire whisk until well combined.
  4. Place the flaxseeds in a dry blender and grind them into a powder.
  5. Add 1/2 cup of the water and blend until a gummy mixture is achieved, about 30 seconds.
  6. Add the remaining 1/2 cup of water, apple juice concentrate, lemon juice, oil, maple syrup, lemon zest, and vanilla and process until frothy and well blended, between 1 and 2 minutes.
  7. Pour into the flour mixture and mix just until everything is evenly moistened.
  8. The batter will be stiff.
  9. Quickly spoon the batter into the prepared muffin cups, filling each cup almost to the top.
  10. Bake immediately on the center shelf of the oven until a toothpick inserted in the center of a muffin comes out clean, about 18 to 20 minutes.
  11. Cool the muffins in the pan on a rack for 2 minutes.
  12. Run a knife around the edge of each muffin, then carefully before storing in an airtight container in the refrigerator for future use.

Fragrant, zesty, crunchy and moist, these delectable muffins will arouse all your senses.

Makes 1 dozen muffins

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