Description
Moist, light and fluffy muffins bursting with tangy zesty lemon with the slight crunch of poppy seeds – these one bowl muffins are lemon-licious.
Ingredients
Scale
- 2 eggs
- 3/4 cup (180 ml) lightly flavoured olive oil
- 1 cup (250 ml) sour cream (or greek yoghurt)
- 1/2 cup (85 grams) brown sugar
- 1 teaspoon vanilla bean paste (OR extract)
- 1 cup (125 grams) buckwheat flour (OR 1 cup (150 grams) plain wholemeal flour)
- 1 cup (150 grams) plain wholemeal flour
- 2 teaspoons baking powder
- pinch of salt
- zest and juice of 2 lemons
- 1/3 cup (40 grams) poppy seeds
Instructions
- Preheat oven to 180 C (350 F) and line a 12 hole muffin tin with papers. Set aside.
- Place the eggs, oil, sour cream, sugar and vanilla into a large bowl and whisk to combine.
- Add the buckwheat flour, plain flour, baking powder and salt and using a wooden spoon gently stir to combine. Do not over mix.
- Gently fold through the lemon zest, juice and poppy seeds.
- Evenly divide the mixture between the prepared tin.
- Bake for 10-12 minutes or until a skewer inserted removes cleanly. Allow the muffins to cool for 5-10 minutes before placing on a wire rack to cool completely.
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American