The following post is from Kate of Modern Alternative Mama:
I love lemon poppy seed anything. I don’t make it too often because some other family members are not a fan, but when I am out at a coffee shop, it is the lemon poppy seed cakes which tempt me.
This is a basic recipe I have used many times now for many different types of muffins — coffee cake/cinnamon, vanilla, chocolate, and now lemon poppy seed. It never fails. I’ve even made a few healthier “upgrades” to it, and I think it’s even better! Really you could make just about any type of muffin with this (adding fruit or nuts or whatever else you like), and it should come out perfect every time. It has for me!
The muffins are light, tender, and fluffy — really more like a cake than muffins, but much lower in sugar. They basically melt in your mouth. It is the flour combination that makes them this way…my new favorite thing, and my baking tip to you!
Healthier Baking Tip: Combine blanched almond flour and unbleached flour in equal amounts (sub for all unbleached in any recipe). The result is a protein-packed, lower-carb treat; and it also makes the treat lighter, fluffier, and softer. Your family won’t even know you made the change!
- 1/2 c. butter, melted
- 3/4 c. sucanat (could sub organic sugar)
- 1 egg
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- Juice and zest of 1 lemon (leave out if making a different flavor)
- 1 tbsp. poppy seeds (leave out if making a different flavor)
- 1 tsp. vanilla (I left this out of the lemon version but it’s great in the others)
- 3/4 c. unbleached flour
- 3/4 c. almond flour
- 1/4 c. milk
Melt the butter in a saucepan.
Add the sucanat and stir until it dissolves. Sucanat is harder to melt than white sugar, so this may take awhile!
Add the egg.
Add the baking soda and sea salt.
Add the lemon juice and zest (if using). The acidic lemon juice will react with the baking soda and make it fluff and foam a lot. It will go back down after adding the flour.
Add the poppy seeds (and/or vanilla).
Add the flours.
Add the milk.
Stir this all together until smooth. Then, scoop the batter into a lined muffin tin. It will make about 9 – 12 muffins. I got 10 in this batch. It can also be baked as an 8×8 or 8″ round cake, if you prefer.
Bake at 350 for 20 – 30 minutes (longer for a cake pan, shorter for muffins) until a tooth pick inserted in the center comes out clean. Serve immediately.
What’s your favorite type of muffin?
|Kate is a wife and mommy to 3 and is passionate about God, health and food. She has written 7 cookbooks and is planning to release more in 2012. When she’s not blogging, she’s in the kitchen, sewing, or home schooling her children. You can find her at Modern Alternative Mama or contributing to Keeper of the Home.