Lemon Poppy Seed MuffinsAug 16 2011 by
I remember the first time I ever ate a lemon poppy seed muffin. I’ve never been a fan of lemon flavored things and for some reason poppy seeds just didn’t sound very good. I was in middle school, about 14 years old and my best friend had brought in these muffins for her birthday. I didn’t want to be rude so I hesitantly took a small bite of one of the muffins. WOWZERS! Needless to say I was hooked and had a new favorite muffin! This week we’ve had pretty chilly mornings and muffins sounded like the perfect treat to whip up. My kids loved mixing everything together and although I wasn’t sure if they would like these muffins – they both ate them all up! Enjoy!
- 1/4 cup organic pasture butter, softened
- 1/4 cup coconut oil
- 2/3 cup raw coconut crystals
- 2 large eggs, separated
- 1 1/3 cups whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp poppy seeds
- 2 lemons, zest of, grated
- 1/4 tsp sea salt
- 1/2 cup plain yogurt (you can also use buttermilk)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Lightly mist a muffin tin with olive oil. You can use a regular 12 count muffin tin or a 24 count mini muffin tin.
- In a large bowl cream the butter and coconut oil and sugar until thoroughly combined.
- Add the egg yolks, one at a time, stirring well after each addition.
- In a separate bowl add flour, baking powder, baking soda, poppy seeds, salt and lemon zest.
- With a hand mixer on low speed (you can do this by hand but be prepared for a workout), add the dry ingredients to the creamed mixture. Slowly add in the yogurt, then lemon juice and finally the vanilla. Beat just until smooth.
- In another bowl, beat the egg whites until soft peaks form. (Again, you can do this by hand but it is VERY hard – using a hand mixer will make it much easier)
- Gently fold the egg whites into the muffin batter and mix until blended.
- Spoon the batter until the muffin tin, filling each to about 3/4 full.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for about 5 minutes before removing from the muffin tin.
Makes 12 regular sized muffins or about 32 mini muffins.
Serving size 1 regular muffin or 3 mini muffins.
Nutrients per serving: Calories: 166, Cal. from Fat: 86, Total Fat: 9.5g, Sat. Fat: 7g, Carbs: 16.5g, Fiber: 1.5g, Sugars: 6.5g, Protein: 2.5g, Sodium: 82.5mg, Chol: 45mg
Leftover muffins can be stored in an airtight container at room temperature for 24 hours and then need to be placed in the refrigerator for up to 5 days.