Name: Bakery-Style Lemon Poppy Seed Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: Second Nature Gluten-Free Wholesome Medley; Signature Select Double Acting Baking Powder; Arm & Hammer Fridge-N-Freezer Baking Soda; McCormick® Poppy Seed; David's Kosher Salt; El Guapo® Unrefined Cane Sugar (Piloncillo); ZYN Lemon Ginger; Signature Farms Lemon Juice; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt; Spectrum Organic Sunflower Oil; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Value Corner Vanilla Flavor, Imitation

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Preheat the oven to 350 degrees F.
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Spray a 6-cup jumbo muffin tin with nonstick baking spray.

In a large bowl, whisk together the eggs and sugar for 30 seconds by hand. Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine.

In a separate medium sized bowl, whisk together the flours, seeds, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and start with a rubber spatula to combine, then whisk until just combined and there are no traces of flour.

Transfer the batter equally to the prepared muffin tins and bake until just cooked through, about 25 minutes.

Cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely. Serve or freeze.

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Enjoy!
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Bakery-Style Lemon Poppy Seed Muffins

Serves 6

10 mins prep

25 mins cook

10 mins Cooling Time

45 mins total

What you need

How to make

Available coupons from Kat Can Cook