Mini Poppy Seed Muffins

Mini Poppy Seed Muffins
15
1 Review
Lemon yogurt makes these muffins really moist.
25 min
Prep Time
55 min
Total Time
42 mini muffins

Ingredients

1 1/3 cups
all-purpose flour
2 tablespoons
poppy seed
1/2 teaspoon
baking powder
1/4 teaspoon
baking soda
1/8 teaspoon
salt
3/4 cup
sugar
2/3 cup
Land O Lakes® Butter, softened
2
large Land O Lakes® Eggs
1 teaspoon
vanilla
1 teaspoon
freshly grated lemon zest
1/3 cup
lemon yogurt

Directions

  1. Heat oven to 350°F. Place paper baking cups into mini muffin cup pans; set aside.
  2. Combine flour, poppy seed, baking powder, baking soda and salt in bowl. Set aside.
  3. Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla and lemon zest; mix well. Alternately add flour mixture and yogurt, beating at low speed after each addition, just until moistened.
  4. Spoon batter into prepared mini muffin cups. Bake 14-16 minutes or until set and very lightly browned.

Recipe Tips

Buy poppy seed in small quantities and use promptly to avoid any rancidity from their high oil content. If storing for extended periods, place them in a container with a tight-fitting lid and store in freezer or refrigerator.

Nutrition Facts (1 mini muffin)

Calories
60
Cholesterol
15mg
Carbohydrates
7g
Protein
1g
Fat
3.5g
Sodium
50mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Can make regular muffins. Added lemon zest and honey to this recipe. Be sure to properly store your poppy seed.

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