This time tomorrow we’ll know where we’re moving or not moving. Match Day is almost here. My stomach is in knots. Finger nails crooked from biting. And hair messy from lack of care. But messy is cool, right? As soon as we find out the news, we plan on stuffing our faces with croissants from our favorite little bakery down the street. Hopefully in celebration and not in consolation. Monday I’ll be announcing our news in the form of a sweet treat. But if we don’t match, it may look more like coal. Whomp, whomp. 

In the meantime, I have a real sweet treat for you. Meyer Lemon Poppyseed Muffins. Even sweeter, I’m guest posting over at Forgiving Martha! Head on over for the full scoop. And be sure to say hello to Jess. I think we may be long lost sisters.

And 2 final things—
1. Be on the look-out. Sharing is caring has been put into A-C-T-I-O-N. I’d like to introduce you to—Tip of the Week. It’s a tip. Posted weekly. From me or a fellow blogger…
2. Did you catch my interview over at Old Sweet Song? Amy has mad interview skillz.

Meyer Lemon Poppyseed Muffins
Serves: 6 large muffins or 9 regular muffins
  • 3/4 c. white whole wheat flour
  • 1/4 c. oat flour
  • 1/4 c. unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/4 c. (half a stick) unsalted butter
  • 1/2 c. sugar
  • 1 large egg
  • 1 tbsp. grated lemon zest
  • 1/4 c. fresh meyer lemon juice
  • 1/3 c. plain greek yogurt
  • 1 tbsp. poppy seeds
  • Glaze
  • 1/4 c. powdered sugar
  • 1 tsp. fresh meyer lemon juice
  • 1/2 tsp. milk or cream
  1. Preheat oven to 400 degrees. Spray or line muffin tin and set aside.
  2. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
  3. In a larger bowl, cream together butter and sugar until light and fluffy. Beat in the egg. Add in zest. Mix well.
  4. Using a spatula fold in a third of the flour mixture at a time alternating with the lemon juice. Fold in yogurt and poppy seeds. Stir until just combined.
  5. Equally divide batter into the muffin tin. For larger muffins, only fill six. For smaller muffins, fill nine. Bake for 18-22 minutes or until golden. Remove from oven and cool.
  6. Meanwhile, make glaze. Whisk together ingredients. Once muffins have cooled, brush or drizzle just before serving.
• Baking muffins at a higher temperature help them to peak or crown better, giving them height. I typically bake muffins at 400 degrees and adjust the baking time accordingly.

• If you don't have any oat flour, grind up rolled oats in your food processor until fine.

• Over mixing the muffins will result in a dense and tough muffin.
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