It's been a while since I published a muffin or cupcake recipe so I thought it was about time to bring you a really delicious and easy recipe. I've made muffins so many times but they always disappear too quickly at home and then there are only a few tiny crumbs to photograph...you know, it's too tempting to have freshly baked muffins in your kitchen at 4pm, right when your stomach is growling and you just don't want to behave and wait until the photos are done.
I always feel bad when I have to say "No, you can't eat that yet! I still haven't taken any picture so don't touch it!", my fellow bloggers will understand me, right?! But when a recipe comes out great you know you can't let that opportunity pass cause that means you'll have a new post for your blog. So I grab my camera, some props and start working. When you are as stressed as I am lately, and don't have enough time to try all the recipes you wish, you can't let that sweet tooth control yourself and ruin that future new post. Either that or you'll have to repeat it all over again cause you ate the entire thing in one sitting, uhm...nope, that is definitely not an option for me, especially now that I'm working hard to get a six pack.
Now let's talk about these muffins: they are super-duper lemony, you will taste the refreshing citrus flavor from the very first bite. I love adding poppy seeds because they pair so well with lemon and add a nice subtle crunchy texture. Perhaps next time I will top them with some crumble but my next mission is to bake my dad's birthday cake!
Receta en español próximamente en la web de El Granero Integral.
Lemon Poppy Seed Muffins
(Yield: 8 muffins)
1 cup all-purpose flour.
1/2 cup whole wheat pastry flour.
1/2 cup almond meal.
1/2 cup raw cane sugar.
1/2 teaspoon salt.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
2 teaspoons lemon zest.
2 drops organic lemon essential oil.
1/2 cup fresh lemon juice.
1/4 cup agave syrup.
1/4 cup natural soy yogurt.
3 tablespoons mild-tasting olive oil.
1 tablespoon poppy seeds.
Preheat the oven to 180 ºC (350 ºF) and line 8 cups of a muffin pan with paper liners, don't forget to fill the remaining cups with water (about halfway).
In a large mixing bowl combine the almond meal, flour, sugar, salt, baking powder and baking soda.
In another bowl, whisk together the lemon juice, lemon zest, agave syrup, yogurt, oil and two drops of the essential oil.
Add the wet mixture to the bowl of dry ingredients and stir with a silicone spatula until well combined. Stir in the poppy seeds.
With the help of an ice cream scoop fill the liners with the batter, about 2/3 full.
Bake for 23 to 25 minutes approximately, or until a toothpick inserted into the center comes out clean.
Transfer to a wire rack and let cool completely.