Lemon Poppyseed Muffins

I just took these out of the oven for breakfast Easter morning. The lemon makes them feel “springy” to me, and it’s nice to have something special for breakfast on Easter that can be made ahead, since we’re heading off to church pretty early ☺

  • 1 ¾ cup whole wheat pastry flour
  • ¾ tsp sea salt
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • 1 Tbsp baking powder
  • 2 eggs
  • 2 Tbsp melted butter (or oil)
  • ¼ cup almond milk
  • 1 tsp grated lemon zest
  • Lemon juice from 1/4 lemon
  • 4 tsp poppy seeds

Stir until all ingredients are mixed. Spoon batter into oiled muffin tins. Bake at 375 for 20 minutes. Makes about 18 muffins.




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