Mini Lemon Poppy Seed Muffins
- 2 Lemons, Zested
- 1 cup White Sugar
- 2-1/2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1 cup Plain Greek Yogurt
- 2 Eggs
- 1/2 teaspoons Vanilla Extract
- 1/4 cups Lemon Juice
- 4 Tablespoons Melted Butter
- 3 Tablespoons Poppy Seeds
- Preheat oven to 375u0b0F. Lightly grease a 24-count mini muffin tin with nonstick cooking spray or line with paper liners. Set aside.
- In a large bowl, combine lemon zest and sugar. Using a fork or your fingers, mash together until fragrant and blended together. Whisk in flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, combine yogurt, eggs, vanilla, lemon juice, and melted butter. Add wet ingredients to dry ingredients and stir just until combined. Gently fold in poppy seeds.
- Spoon mixture into muffin tins. Bake at 14-16 minutes or until lightly browned on top. Remove from oven and let cool for 10 minutes, then remove from muffin tin to a wire rack to cool completely.
- Enjoy!
lemons, white sugar, allpurpose, baking powder, baking soda, salt, greek yogurt, eggs, vanilla, ubc, butter, poppy seeds
Taken from tastykitchen.com/recipes/breads/mini-lemon-poppy-seed-muffins/ (may not work)