Lemon Poppyseed Muffins

This recipe uses Midtown Mix Almond Cake Base, make sure to check out other recipes that use this base!

You provide:

Supplies & Equipment:

• Standard muffin tin and 12 paper or silicone liners. Metal tins are recommended to encourage browning. Silicone pans may require a few more minutes of baking and won’t brown as well.

• Mixing bowl and whisk

Ingredients:

• 3/4 cup Greek yogurt (or silken tofu for vegan alternative)

• 2 tablespoons oil (EVOO will give a distinct flavor, so use a neutral oil if you prefer, for example avocado, canola or vegetable)

• 2 eggs (or favorite vegan egg replacer)

• 3/4 teaspoon almond extract (optional)

• 1 medium lemon:

  • 1 tablespoon of juice

  • 1/2 teaspoon of zest

• 1 tablespoon poppy seeds

Preparation:

Preheat oven to 350°F and line muffin tin with liners

Step 1:

Whisk yogurt, oil, eggs, extract, lemon juice and lemon zest in a large bowl until combined, add poppy seeds to distribute into liquid

Step 2:

Fold in Midtown Mix Almond Cake Base until fully incorporated and no streaks or clumps of mix remain

Step 3:

Evenly distribute batter into 12 lined muffin tray and bake for for 24 minutes until a toothpick comes out clean and tops are golden brown

Step 4:

Let muffins cool in tins for about 10 minutes, then transfer to a cooling rack

Tips and Ideas:

Add icing to amp up flavor, try whisking together any of the following and drizzle on top once muffins are cool:

• 1/2 cup powdered sugar, 1-2 tablespoon lemon juice

• 1/2 cup powdered sugar, 1-2 tablespoons milk, 1/4 teaspoon extract (try vanilla or almond)