Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Sugar: 1 cup (200g)
- Baking powder: 1 tablespoon (15g)
- Salt: 1/2 teaspoon (2.5g)
- Eggs: 2 large
- Milk: 1 cup (250ml)
- Vegetable oil: 1/2 cup (125ml)
- Lemon zest: 1 tablespoon (15g)
- Lemon juice: 2 tablespoons (30ml)
- Poppy seeds: 2 tablespoons (30g)
Preparation Time:
10 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, oil, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the poppy seeds.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per muffin:
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Light and fluffy texture
- Tangy lemon flavor with a subtle crunch from the poppy seeds
- Perfect for breakfast, brunch, or a snack
User Comments:
- "These muffins are the best! They're so moist and flavorful."
- "The perfect blend of sweet and tart. I love the burst of lemon in every bite."
- "These are my go-to muffins for a quick and easy breakfast."
- "I doubled the recipe because they're so good!"
- "The poppy seeds add a nice touch of texture and flavor."
Special Precautions and Tips:
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- For a more intense lemon flavor, use 3 tablespoons of lemon zest.
- Do not overmix the batter, as this will result in tough muffins.
- If you don't have poppy seeds, you can substitute with sesame seeds or chia seeds.
