Tip: If you are ever planning to make a recipe that calls for a minimal amount of one ingredient, check the bulk section at the grocery store (or natural food store / co-op). Especially items like dried fruits, wheat germs, etc. Things that you may not have good use for after the recipe. I purchased just the right amount of poppyseeds for this recipe instead of buying a bunch. Total cost = 47 cents! Score!!
These tiny muffins are really good. I enjoyed the lemon flavor. I used egg-beaters because that's all I had, but I couldn't tell the difference. I also had to make my own buttermilk (1 cup milk + 1 tbsp lemon juice, sit for 5 minutes) because I forgot to get some at the store.
Mini Lemon Poppy Seed Muffins
adapted from The Parsley Thief
Yield: About 3 dozen*
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 2 tablespoons freshly squeezed lemon juice
- 1 cup sugar
- 1 stick unsalted butter, softened
- 1 packed tablespoon grated lemon zest
- 2 large eggs
- 1/4 cup poppy seeds
- Preheat the oven to 350 degrees & grease two mini muffin tins.
- Sift the flour, baking powder, salt & baking soda into a mixing bowl & set aside.
- In a liquid measuring cup, whisk the buttermilk & lemon juice together.
- Using either a hand, or stand mixer, beat the butter, sugar & lemon zest together until blended.
- Add the eggs, one at a time, mixing after each & occasionally scraping down the bowl.
- Add the dry ingredients in 3 additions, alternating with the buttermilk mixture, in 2 additions.
- Mix until just blended.
- Stir in the poppy seeds.
- Fill the muffin tins with heaping tablespoonfuls of the batter. (They should be nearly full to the top.)
- Bake until a toothpick inserted into the center comes out clean, about 22 minutes.
- Let the muffins cool for 5 minutes before transferring to a metal rack to cool completely.
*I cut the recipe in half and the recipe yielded about 20 mini muffins. Each one is around 65 calories or so.