Lemon Poppyseed Muffins
Active Time: 15 minutes
Total Time: 20-25 minutes
20 Mini Muffins
- Perforated Baking Sheet
- Mini Muffin Tray
- Mini grater
- Citrus Press
boncook.com
Ingredients
- 2 cups flour
- 1 cup sugar
- 2/3 cup poppy seeds
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup melted unsalted butter
- 4 large egg whites
- 1 cup fat-free milk
- 6 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons vanilla
- 4 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F.
- Place the Mini Muffin tray on the Perforated Baking Sheet.
- Place flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl or the bowl of a Stand mixer and mix until combined.
- Add the butter, egg whites, lemon juice, lemon zest, and vanilla, mixing until well combined.
- Once combined, scoop the mixture evenly into muffin wells, filling them 3/4 of the way full.
- Place in the oven on the middle rack and bake for 20 minutes, or until golden brown on top.
- Sprinkle with powdered sugar if desired.
Bontip: Make these muffins gluten-free by swapping out the all-purpose flour for a 1 to 1 gluten-free flour.
Obsessed with lemon? We are too, try this simple Almond Lemon Cake: https://boncook.com/recipes/almond-lemon-cake/
We’ve always got eggs on our mind, do you?
https://www.thecritterdepot.com/blogs/news/farm-fresh-eggs-vs-store-bought-what-s-the-difference
Enjoy cooking from our bon COOK kitchen to yours!
