January 12, 2014

lemon poppy seed muffins

I like these better than the lemon poppy seed muffins I made a few years ago, and found them to be the exact right amount of tart ... though you might want to add more sugar if you have a serious sweet tooth. Additionally, if you are juicing fresh lemons, you can zest one of them first and add that to the batter as well.

Also, this yields a total of 16 muffins, so if you don't have more than one muffin pan, you might consider cutting this recipe in half. If you do that, remember that half of 3/4 cup is 1/4 cup plus 2 Tablespoons.

lemon poppy seed muffins

In a bowl, combine
2 1/2 cups white whole wheat flour
2 Tablespoons cornstarch
2 tsp. baking powder
1/4 tsp. salt
2 Tablespoons poppy seeds

and stir until well mixed.

In a separate bowl, whisk together
1 1/4 cup sugar
3/4 cup canola oil
1 cup lemon juice
1 cup okara

until oil is emulsified.

Add the dry ingredients to the wet ingredients and stir with a spoon until just mixed. Distribute the batter into 16 wells of two regular-sized muffin tins. Bake at 350 degrees Fahrenheit for 21 minutes. Allow to cool for at least a few minutes before removing from pan.

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