Growing up my mom used to make the most delicious lemon poppy seed bread. I always used to love to eat the middle piece as soon as it was out of the oven because it was always perfectly delicious. A little bratty maybe, but so worth it.
Of course, my mom’s version of lemon poppy seed bread is not the healthiest, nor is it conducive to portion control. I literally can eat half a loaf in one sitting, yikes. Muffins though, are perfectly sized for my inability to control myself.
And these are not only healthy, but super easy to make!
Since my camera battery died while I was making them I won’t bore you with step by step instructions, but here is the finished product.
One thing to note. Every time I’ve made these I seem to have enough batter for 14 muffins, not 12, so if you have an extra muffin pan on hand, it might come in handy! Or you can just tempt fate and overfill them, though I don’t recommend it.
These are the perfect grab and go breakfast to eat at work. They also freeze well too. I just wrap them in some aluminum foil after they have cooled, put them all in a freezer bag, and toss in the freezer. They can last in there about a month. In the morning, just take one out and pop it in the microwave for about 30 seconds and you have a yummy breakfast.
1 3/4 cup all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 tbsp lemon zest
1 tbsp poppy seeds
1 1/4 cups low-fat buttermilk
2 tbsps butter or margarine, melted
1 large egg, lightly beaten
Pre-heat oven to 400°
Place 12 muffin cups in a muffin tin
Combine first 5 ingredients in a large mixing bowl, stir well with a whisk
Stir in zested lemon rind and poppy seeds
In a small bowl, lightly beat the egg, then add the buttermilk and butter, whisk together
Make a well in the center of the flour mixture
Pour the buttermilk mixture into the well slowly
Whisk mixtures together until flour is moist
Divide batter into the muffin tins, filling about 3/4 full
Bake 20-22 minutes, or until the tops are golden brown
Remove from oven and let cool in the pan for about 5 minutes
Remove from pan and let muffins finish cooling on a wire rack
Yields 12 (or 14) muffins