Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

¼ cup grape seed oil
¼ cup plain yogurt
¼ cup raw milk
½ cup raw honey
1 egg
1½ tsp lemon extract
½ tsp almond extract
1 tsp lemon zest (optional)
1½ cups fresh-ground whole wheat flour
1½ tsp aluminum-free baking powder
½ tsp baking soda
¼ tsp sea salt
3 tsp poppy seeds

Mix together the wet ingredients until very well blended. In a separate bowl whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients just until blended. DO NOT OVERMIX. Grease 9 muffin tins and divide the batter evenly between them. Bake in a pre-heated 375°F oven for 15 minutes. Good topped with Sweetened Whip Cream (page ) or plain.
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
*Good, the texture when first out of the oven is a little crunchy on the outside but moist on the inside.

***This recipe is not in my first book, could possibly be in my second book.