Today I've put up a new poll questionnaire, this time about puddings! Which is your favorite pudding of the four? The poll will end on 10th of December, perfect for a winter dessert!
But before we go full out on winter, I'm bringing back a classic from the summer. I know, I shouldn't be using lemon in fall, but I couldn't resist making these light fluffy, lemon poppy seed muffins!
I do seem to be baking muffins all the time now! I've really grown to like them, they're fluffy in the middle and have a crackly top.
To have these beautiful domed tops, you want to fill these muffins to the top. Even a smidge over the top will be fine!
These muffins are moist, and soft. They are packed with a zesty lemon flavor, and specks of poppy seeds.
|Level: 👩🏽🍳|Time: 35 minutes|Serves: 12 muffins|
1 3/4 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
1/4 cup lemon juice
4 bananas, mashed
1/3 cup vegetable oil
3 tablespoons lemon zest
2 tablespoons milk
Preheat your oven to 425 degrees F and line two muffin tins with cupcake liners.
In a large bowl whisk your flour, baking powder, baking soda and poppy seeds together. In a separate, smaller bowl combine your mashed bananas, lemon juice, oil, lemon zest, and milk. Add your wet into dry and mix together until you get a lumpy batter.
With a cookie scoop, drop your muffin batter into your prepared cupcake liners until they are full to the top. Bake for 5 minutes at 425 degrees, then lower the temperature to 375 degrees and cook for another 15 minutes.
- The Bored Baker 👩🏽🍳
Made this recipe? Tag @theboredbakerofficial on Instagram.