A delightful combination in the kitchen? Chocolate and peanut butter, caramel and salt… everyone knows and loves them, but we propose another candidate to this group. It’s the duo of poppy seeds and lemon, the essence of which is captured in lemon poppy seed muffins, perfect not only for holidays.
Ingredients
- 17 teaspoons oil
- 9 tablespoons all-purpose flour
- 108 g all-purpose flour
- 0.5 teaspoon baking powder
- 1 pinch salt
- 4 tablespoons sugar
- 3.3 tablespoons xylitol
- 1 egg
- 0.3 cups milk
- 1 teaspoon lemon zest from half a lemon
- 7 tablespoons lemon juice from half a lemon
- 1.5 tablespoons poppy seeds
Preparation
Method Cooking Time: 10 min. All ingredients should be at room temperature. Preheat the oven to 190 degrees Celsius, with both top and bottom heat on. In a first bowl, mix together the dry ingredients: flour, baking powder, salt, and poppy seeds.
In a second bowl, blend until smooth: oil, egg, milk, lemon juice and zest, sugar, and xylitol. Combine the ingredients from both bowls and mix just until combined. The batter should easily drop from a spoon when spooned.
Line a muffin tin with paper liners. Fill each liner with batter to about 3/4 full. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Allow to cool. The yield depends on the size of the muffin tin and liners used. This recipe makes approximately 6-8 small muffins.
