12 May Lemon Poppyseed Muffins
Lemon Poppyseed Muffins
Dry Ingredients
1 ½ Cups + 2 Tablespoons Cloud 9 APBM
1 Tablespoon + 2 Teaspoons Baking Powder
2 Teaspoons Ground Flaxseed
1 Teaspoon Salt
Wet Ingredients
¾ Cup + 2 Tablespoons Sugar
2 Eggs
⅔ Cup Canola Oil
1 ¼ Cup Water
Scant ⅓ Cup Lemon Juice
2 Lemons worth of zest
3 Tablespoons 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 your sifted dry ingredients to your wet ingredients in three stages, incorporating well but not completely between each addition
- Once your sifted dry ingredients are fully incorporated, gently mix in the poppyseeds until they are evenly distributed throughout the batter
- Fill prepared muffin tins with liners ¾’s full, with a small metal spatula flatten the top of the batter in the muffin tin
- (this will allow for a nice even dome on your muffins while they bake)
- Bake for 13-17 minutes or until a skewer or cake tester comes out clean
- Bake on the middle rack
- Allow muffins to cool, enjoy!