Lemon Poppy Muffins

It is now that time of year when the weather starts to turn warmer (in theory it should be at least), the days are get longer, we start thinking of shorts, tanks, & swim suits (yikes), and yearn for lighter spring flavors to go along with the lightless of our spring.

… These muffins fit the ‘light-spring-flavor-bill’ & have no butter: just heart-healthy olive oil! 

I made these as the 2nd course of our Mothers Day Brunch (along with the Spinach Mushroom Frittata [previous post] and Chocolate Mousse Cups [post before that]) and the light flavor was awesome and perfect for a spring celebration. We found them our most favorite when cut in half, toasted, and toped with some butter.

p.s. No, I am NOT claiming these are “healthy” or “low-fat”… but they are a better alternative to your normal super-sweet muffins. Any advice on how to make these even more healthy so we have more reason to eat them?

Lemon Poppy (olive oil) Muffins

from Jennie’s Kitchen: makes 18

• 2 cups flour
• Freshly grated zest of 1 lemon
• 1/2 teaspoon coarse sea salt
• 1 tablespoon baking powder
• 1 tablespoon poppy seeds
• 1/2 cup extra virgin olive oil
• 1 cup sugar
• 3 large eggs, at room temperature
• Freshly squeezed juice of 1 lemon
• 1/2 cup milk

Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners; set aside. Whisk flour, lemon zest, baking powder, salt and poppy seeds in a bowl; set aside.

In a separate bowl, whisk eggs, sugar, olive oil and lemon juice. Add flour mixture and pour in milk, stirring well with a wooden spoon to combine. Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake 23 to 25 minutes, until edges are golden and center springs back when gently touched or your toothpick comes out clean.

These tasted awesome cut in half, toasted & topped with a small pat of butter!