Lemon Poppy Seed Muffins

We gathered all the ingredients to make lemon poppy seed muffins.

One child whispered to another, " when you eat a lemon you are going to make a funny face"

Our first job was to zest the lemon. That's when you grate the peel of the lemon.

Then we used a juicer to squeeze all the juice out of the lemon.

Our juicer separated the seeds so they wouldn't be in the juice.

We got to taste the sour lemon juice.

Pouring in the flour.

Cracking an egg.

Stirring and pouring requires cooperation.

More zesting.

Measuring and adding poppy seeds to the mixture.

Ready to bake!

Ready to eat!

"I love these!"

~ Mrs. Pollreis 

Here is our recipe if you would like to make them at home with your child:

Lemon Poppy Seed Mini Muffins

 

 

Author: Serious Eats

Recipe type: Breakfast

Serves: 3 dozen

Ingredients

• 1 cup sugar
• 2 cups flour
• 2 tsp baking powder
• ¼ tsp baking soda
• 1½ tbsp lemon zest
• ¼ tsp salt
• 2 eggs
• 8 tbsp unsalted butter, melted
• 2½ tbsp lemon juice
• ¾ cup sour cream
• 3 tbsp poppy seeds

Instructions

1. Preheat oven to 400 degrees. Line 36 mini muffin cups with liners and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, lemon zest, and salt.
3. In another bowl, whisk together butter, eggs, lemon juice, and sour cream until well combined.
4. Add wet ingredients to dry and mix until just combined. Stir in poppy seeds.
5. Fill each muffin cup ¾ full. Bake 15-16 minutes, until golden brown.
6. Cool in the pan a few minutes, then transfer to a wire rack.

Recipe by Flying on Jess Fuel at http://jessfuel.com/2015/07/08/lemon-poppy-seed-mini-muffins/