Another Great Recipe I’ve Made for Years – Lemon Poppy Seed Muffins

Craig reminded me last week that I had not made one of his and Connor’s favorite muffins in eons:  lemon poppy seed. And he was right. It had been way too long. Part of the problem is that I've been challenged to source lemon yogurt. And when I can find it, it’s in six-ounce cartons, not the 8-ounces the recipe specifies. I know, I could buy two or use plain or vanilla yogurt, but the lemon adds a bit more zest. This is another reminder of how food packaging continues to shrink but food prices are not (or are increasing). It’s everywhere. From milk no longer being a gallon,  to ice cream, orange juice, cereals, Frito Lay chips (although this is not a bad thing), and even Wrigley's chewing gum. As well, this results in additional "physical" packaging to clog landfills. It means the cost per ounce has gone up, so it’s more important than ever to shop unit costs and not just look at the price of an item. Just sayin’. Shop smart.

Back to the muffins. Actually muffin tops, my guys preference because you get so much more crispy edge. Connor is notoriously running late on school mornings, and it’s a daily challenge to get food into him. These – no problem. Perfect texture, they are light, fluffy, with a nice crunch thanks to the poppy seeds. The lemon flavor has the perfect amount of pucker, and they’re really moist. A few seconds in the microwave, and they revive their fresh, out-of-the-oven goodness. Perfect for eating on the run while on your way to school.

Lemon Poppy Seed Muffins

Serves 12

1 cup all-purpose flour

1 cup whole wheat pastry flour

1/3 cup sugar

2 T poppy seeds

1 t baking powder

1 t baking soda

1/4 t salt

3 T vegetable oil

1 t grated lemon rind

2 T fresh lemon juice

1 8-ounce carton lemon low-fat yogurt

1 large egg, lightly beaten

Cooking spray

Preheat oven to 400°.

Combine flours, sugar, poppy seeds, baking powder, soda and salt in a medium bowl; make a well in center of mixture. Combine oil, rind, juice, yogurt, and egg; stir well. Add to dry ingredients, stirring just until moist.

Spoon batter into each of 12 muffin cups coated with cooking spray.

Bake at 400° for 14 minutes or until golden. Remove muffins from pan immediately; place on a wire rack.