It’s finally cooled off enough in Santa Monica for me to bake again! In celebration, I decided to bake one of my favorites. I found this recipe in the September 2011 issue of Real Simple Magazine. The original recipe is for blueberry muffins (they call them muffins, to me they are so hearty, they’re more like biscuits). I have made a pumpkin version, but my favorite is Lemon Poppyseed with a dollop of butter.
I don’t know how to bake without making a huge mess. I get flour everywhere. My kitchen
needs a pretty thorough cleaning after I’m in there. I get stuff on the
walls, floor, everywhere. I don’t know how it happens.
Between my husband and I we easily devour a batch of these in a few
days. They can keep in the freezer for one month, just warm them in the
microwave for one to two minutes. We’ve never had a batch last that long.
Hope you like them as much as I do!
Hearty Whole-grain Lemon Poppyseed Muffins
Time: 40 minutes
- 1 1/4 cups whole-wheat flour, spooned & leveled
- 1 cup old-fashioned rolled oats
- 1/4 cup flaxseed meal
- 1/4 cup pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain low fat yogurt
- 1/2 cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons poppyseeds
- 2 tablespoons lemon juice
- Zest from 2 lemons
- Heat over to 375. Line muffin tin with paper liners.
- In food processor, process flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
- In a large bowl, whisk together yogurt, sugar, butter, egg, vanilla, lemon juice and lemon zest. Add poppyseeds and flour mixture and mix just until incorporated (don’t overmix).
- Divide batter evenly in muffin cups.
- Bake until a toothpick inserted in the center comes out clean. Most ovens it will take 22 – 25 minutes. (my oven takes about 18 minutes)