12 May Lemon Poppyseed Muffins
Lemon Poppyseed Muffins
Dry Ingredients
1 ½ Cups + 2 Tbsp (260g) Cloud 9 APBF
1 Tbsp + 2 Tsp (16g) Baking Powder
2 Teaspoons (16g) Ground Flaxseed
1 Teaspoon (6g) Salt
Wet Ingredients
¾ Cup + 2 Tbsp (175g) Sugar
2 Eggs (100–104g)
⅔ Cup (150g) Canola Oil
1 ¼ Cup (284g) Water
Scant ⅓ Cup (81g) Lemon Juice
2 Lemons worth of zest (12g)
3 Tbsp (27g) Poppyseeds
Batch Yield: ~16 medium-sized muffins
Method:
- Preheat oven to 350°F
- Sift dry ingredients into a bowl, set aside
- In a separate, larger bowl, beat eggs and sugar until creamy
- Add oil, water, lemon juice and lemon zest to your eggs and sugar
- (The mixture will look really soupy, this is normal)
- Add sifted dry ingredients to wet ingredients in three stages, incorporating well but not completely between each addition
- Once dry ingredients are fully incorporated, gently mix in the poppyseeds until evenly distributed throughout the batter
- Fill prepared muffin tins with liners ¾ full, then use a small metal spatula to flatten the top of the batter
- (This will allow for a nice even dome on your muffins while they bake)
- Bake on the middle rack for 13–17 minutes, or until a skewer or cake tester comes out clean
- Allow muffins to cool, enjoy!
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.