Ever since making the raisin bran muffins, Jonathan and I have realized how great muffins can be. I have always enjoyed lemon poppy seed muffins, but when trying to find a recipe for them, I realized most are super unhealthy (multiple sticks of butter, etc). I found a recipe that looked better for you, and tried it out. I have to say, they were tasty! The lemon is so refreshing for spring/summer, so it's perfect for this time of year.
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2/3 cup sugar
zest and juice of 2 small lemons
3/4 cup non-fat plain Greek yogurt
2 large eggs
2 tsp. vanilla extract
1/2 cup canola oil
2 Tbsp. poppyseeds
Preheat oven to 400. Grease a 12-muffin pan. In a large bowl, mix the sugar and lemon zest together until it turns a yellow color and you can smell the strong scent of lemon. In the same bowl, mix the flour, baking powder, baking soda and salt.
In a medium bowl, mix the lemon juice, Greek yogurt, eggs, vanilla and canola oil and mix well. Pour the wet ingredients into the dry and with a large spoon or spatula mix well (do not over mix). Then stir in the poppy seeds. Divide the batter evenly in 12 muffin cups. Bake for 18 minutes or until browned.
Source: A Bicycle Built for Two
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