Sitting in the kitchen, staring at some lemons, too exhausted to do much else, I wondered what I should do with my day off. Sleeping all day sounded good, but not very reasonable.
Then I realized: I have 2 fresh lemons. Why not make something special with them? Even better, I also had poppy seeds, because I had been wanting to make homemade lemon poppyseed muffins for awhile.
A minute or two later, my stand mixer was whirring away, and the astringent-yet-oh-so-pleasant smell of lemons filled the kitchen. Yogurt and lemons seemed like the perfect (and healthier) match than lemons and butter. You know what also goes so well with lemons? Honey. Why use sugar, when honey-lemon tea is the perfect combination? Surely the same holds true for muffins!
They turned out moist and flavourful, straight from the oven. I maybe skimped a little on the fresh lemon juice, and overnight they turned rather dense, more like a heavy poundcake than the fluffier muffin I had originally intended. Still good, but not what I had been aiming for. To prevent this problem, I increased the leavening agents, and slightly decreased the amount of milk and yogurt in the recipe below. Next time I shall also try whipping the egg whites (and maybe omitting the egg yolks…not sure yet) to increase light and fluffiness.
Now….I have one lemon left…do I make some lemon bars that I have been wanting to make for almost 2 years now….or do I re-tackle this recipe? It holds so much promise, but could be so much more! I know: do both. There are always more lemons at the store. 🙂
As a side note…whippet mixes also love these muffins. Evidently Isis can reach farther up on the counter than I realized, and downed 5 of these (fortunately small) muffins overnight. She knew as soon as I came out in the morning that she had done the wrong thing. I’m just glad for my dog that I tend to use much less butter and sugar in my baked goods, or else she might have quite the upset stomach right now!
1 c all-purpose flour
1/2 c white whole wheat flour
1 1/2 Tbsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 c honey
1 Tbsp margarine
2 Tbsp oil
1/4 c milk
1/4 c low-fat vanilla yogurt
3 Tbsp fresh lemon juice
1/2 Tbsp lemon zest
Servings: 12 muffins
Heat oven to 375oF. In a bowl, whisk together flours, baking powder, baking soda, and salt. In a stand mixer, combine butter, oil, yogurt, milk, eggs, honey, and lemon juice, and whisk together. Stir in dry ingredients, until just combined. Fold in lemon poppy seeds and lemon zest. Pour evenly into 12 lined muffin tins. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out cleanly. Enjoy!