Mary Beth’s Kitchen: Lemon Poppy Seed Muffins

When I stopped teaching to be home with my children, I made afternoon snacks. The first one I did was lemon poppy seed muffins. Many times, I would have the muffins hot out of the oven, and then we would go on the front porch. My children loved swinging, and I would pull up a chair. We would eat muffins and talk about their day. Other times, I would have all the ingredients on the table, and when we went into the kitchen we would make our snack, and then eat muffins and talk about their day.

This recipe can be for breakfast, lunch, or a snack. It is also an easy recipe for kids learning to cook.

May God bless!

Lemon Poppy Seed Muffins

1 1/2 cups fresh ground whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon poppy seeds
1/4 cup olive oil
1 egg
1/4cup water
1/4 cup fresh lemon juice
1/3 cup raw honey or maple syrup
1/2 teaspoon vanilla (optional)
1/4 teaspoon lemon extract

Mix dry ingredients first, then add wet ingredients. Grease muffin tin bottoms only with olive oil, or use muffin cups, filling 2/3 full. Bake at 350 degrees for about 15-20 minutes or until lightly browned. Serve with butter.

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