Lemon-poppy seed muffins are an interesting twist on the typical muffin. Unlike most muffins, these tasty little treats are, atypically, dairy/milk free. They have a little less sugar than most (or many) but they're still sweet like a muffin. Still, they have a nice, little, lemony tang. If you don't like poppy seeds - just leave them out. This recipe will still make a marvelous lemon muffin!

This recipe has been tested, as well, as a mini loaf and works, like most muffin recipes, very well this way.

Now let's bake some muffins!

To make this lemon poppy seed muffin recipe you will need:
* 2 mixing bowls
* a standard 12 muffin baking pan
* a fork for mixing (a whisk would be better)
* a medium grater or zester
* a spoon (optional - a ladel is even better for filling the muffin cups.)

The required ingredients for this lemon poppy seed muffin recipe are:
* 2 eggs
* lemons - sufficient for about 3/4 cup juice and zest of one or two lemons (or zest of one or two lemons, the juice of these lemons and top-up of commercial lemon juice)
* 1/2 cup oil (or melted butter or margarine)
* 2 cups flour
* 1 tsp salt
* 1 tbsp baking power
* 1/2 cup sugar
* 3 to 4 tbsp poppy seeds

Top the muffins, before baking, with:
* 1 tsp sugar
* 1 tsp poppy seeds

Method:
* If you are not using liners grease your muffin pan
* Preheat the oven to 400º F (204º C)
* In one bowl blend all dry ingredients.
* In the other bowl, blend the eggs, oil and lemon juice. If you are short of lemon juice, top the liquid with soy or rice milk.
* Pour the wet ingredients into the dry and mix them, gently, together.
* Fill your greased muffin tins or liners
* Sprinkle a pinch of sugar on the top of each muffin
* Sprinkle a pinch of poppy seed (or more - to taste) on the top of each muffin
* Bake for 17 to 20 minutes. Test for doneness with a toothpick
* Let the muffins cool in the pan until they pull away from the sides (about ten minutes) then remove them from the pan and finish cooling them on a wire rack.

About "toothpick" testing for doneness: Insert the toothpick into the muffin. If the toothpick comes out wet return the muffins to the oven for 2 to 4 minutes. You may see some grains sticking to the toothpick. If they are dry your muffins are done - some sticking, of cooked dough, to the toothpick is normal. If (batter-like) wet bits stick to the toothpick continue baking your muffins.

There are several options when baking your muffins. Individual silicon muffin cups are an interesting choice. Instead of oiling muffin cups try using silicon singles as liners. The muffin pan makes handling them easy and you don't need to oil silicon muffin cups. Storing your muffins in the cups will help keep them moist. If you're using these silicon cups, once baked, move them directly to a wire rack removing your muffin from the cup only when you're ready to eat it. (Cool your muffins, still in the individual cups, directly on the cooling rack.)

Prefer Cranberry-Oatmeal Muffins? Click Here!

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