I love lemon-poppyseed EVERYTHING, and always have. And not only are these little shortbread-like two biters very lemony and seedy, they're gluten free, egg free, dairy free and easily made vegan by swapping out the honey for brown rice syrup or agave nectar
I have been so busy in the kitchen cooking fall recipes for a upcoming cookbook, taking a break to bake these lemonpoppyseed muffins brought me back to the moment
I love those mini lemonpoppyseed scones that are sold at stores such as Whole Foods Market and Fresh Market, so I decided to try making a gluten-free and healthier version
In a large mixing bowl use an electric mixer to combine sugar, yogurt, vegetable oil, eggs, the juice from half of the lemon (reserve remaining half for later), all of the lemon zest and the vanilla extract
You've seen the Starbucks Iced lemon Pound Cake, haven't you. Of course I had to add poppyseeds. Mix powdered sugar, milk and lemon juice for icing - make it as thin or as thick as you like
lemons, zest of, grated. poppyseeds. lemon juice. 5 In a separate bowl, stir together the dry ingredients, poppyseeds, and lemon zest. 6 With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla
We wore clothes that started with P and did Personal Progress activities and ate foods that started with P, hence the PoppySeed muffins in Pink liners with Polka dot straws
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