I’m pretty sure I’ve said this before, but lemon and poppyseed is such a perfect combination. They just seem to go perfectly, hand in hand.
The feeling I get when I see a recipe incorporating both lemon and poppyseed is similar to the feeling I get when I see an elderly couple holding hands.
Well, maybe not quite like that. But a good feeling, either way 😛
Lemon Poppyseed Muffins
2 cups cake flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon poppyseeds
2 large eggs
1/2 cup plain yogurt
1/4 cup oil
3 tablespoons fresh lemon juice
2 1/2 teaspoons finely grated lemon zest
1 teaspoon almond extract
Heat oven to 350 degrees F. Grease or line a 12-cup muffin pan.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt; whisk in sugar and poppyseeds until combined.
In a large mixing bowl, whisk together eggs, yogurt, oil, lemon juice, lemon zest and almond extract until combined; stir in dry ingredients until just combined.
Divide batter into muffin cups. Bake for 20-23 minutes or until golden brown around edges. Cool five minutes before removing from pan.
Source: Sugar Plum