I had a request this morning from my girls for Lemon Poppy Seed Muffins. I looked through the house to see what we had on hand, and we just happen to have some fresh, organic local lemons from our CSA produce. So I was off to the kitchen to see what I could come up with for them. .The result was oh so delicious!
Lemon Poppy seed Muffins
What you Need:
1/2 cup whole wheat flour
1/2 cup white whole wheat four
1/2 tsp baking soda
2 tsp. baking powder
1/4 tsp. sea salt
zest from one lemon
2/3 cup sucanat (natural sugar cane)
1/4 cup canola oil
1/2 cup unsweetened applesauce
2 Tbsp. ground flax seeds mixed with 6 Tbsp. water
4 tsp. poppy seeds
1/2 cup almond, hemp, rice, or soy milk
Raw turbinado sugar for sprinkling on top of muffin
Preheat oven to 375 degrees. Line a muffin tin with Muffin liners.
Start by mixing 2 Tbsp. of flax seeds with 6 Tbsp. of water. Set aside to thicken.
Mix all of the dry ingredients in one bowl. In a separate bowl, mix all of the wet ingredients.
Gently mix the wet and the dry ingredients together until just combined. Fill muffin cups 3/4 full, and sprinkle the tops of the muffins with raw turbinado sugar.
Bake for 25 minutes, until lightly golden. Let cool for 5 minutes.