Whole Grain Lemon Poppy Seed Muffins

These are the real deal—not a white flour, sugar laden price club version of muffins.  Treat  yourself to whole grain goodness with these tangy, delicious muffins!

Lemon Poppy Seed Muffins

A recipe from Julianna’s kitchen

4 c. whole wheat flour, freshly ground preferred
4 t. baking powder
2 t. baking soda
1 t. salt
1/2 c. poppy seeds

Mix dry ingredients well. Then add:

2 c. plain unsweetened yogurt
2 eggs
1 c. honey
1/2 c. fresh lemon juice
2 t. vanilla
4 t. lemon zest (grate the lemon peel with a fine grater)

Gently stir all ingredients until just mixed. Fill muffin tins 2/3 full. (Resist the temptation to overfill, or the muffins will over-expand and drop, making their tops flat.) Bake at 350 degrees for 15-20 min until the tops are starting to get golden brown and a toothpick inserted comes out clean. Makes approx. 27 muffins. Yum!

Today’s Guest Blogger: my daughter Julianna!

Hi Friends!

My new husband and I are doing great and enjoying our 5th month of married life. We are living in the back half of an old pioneer house, and I’ve had a ball decorating and making the old place look like home. I’ve also been busy trying new recipes, as being a wife means lots of fun cooking daily. Michael has been asking for lemon poppy seed muffins, as they are his favorite. After some trial and error, I developed a healthy and delicious recipe!                 —Julianna (Hopkins) Spencer

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