Lemon Poppy Seed Muffins
***Note: When letting your 2 year old bake with you, don't forget the baking powder, they just don't come out right. :)
2 cups organic all purpose flour
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp baking soda
1 cup buttermilk
2 T fresh lemon juice
1 cup evaporated cane juice crystals (organic sugar)
1 stick butter, room temp.
1 T packed finely grated lemon peel
2 large eggs
1/4 c poppy seeds
Preheat oven to 350 degrees. Spray muffin pans. Whisk flour, baking powder, salt, and soda, and set aside. Whisk buttermilk and lemon juice in a small bowl to blend. In electric mixer, beat sugar, butter and lemon peel. Add eggs one at a time beating well after each addition, scraping down sides. Beat in dry ingredients and buttermilk mixture alternately. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared pans. Bake muffins until tester inserted into center comes out clean. Cool and enjoy!
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp baking soda
1 cup buttermilk
2 T fresh lemon juice
1 cup evaporated cane juice crystals (organic sugar)
1 stick butter, room temp.
1 T packed finely grated lemon peel
2 large eggs
1/4 c poppy seeds
Preheat oven to 350 degrees. Spray muffin pans. Whisk flour, baking powder, salt, and soda, and set aside. Whisk buttermilk and lemon juice in a small bowl to blend. In electric mixer, beat sugar, butter and lemon peel. Add eggs one at a time beating well after each addition, scraping down sides. Beat in dry ingredients and buttermilk mixture alternately. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared pans. Bake muffins until tester inserted into center comes out clean. Cool and enjoy!
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