poppyseed | A Pinch of Luv

We are hostessing our second annual Mother’s Day Brunch in a few weeks. I have been searching and planning the menu to honor our moms. I think we are going to go with a refreshing mini muffin.

When my husband & I first started dating we would always go to this adorable one of a kind pastry cafes which served mini muffins. The restaurant would always plate the dishes with a surprise mini muffin. Lemon poppyseed was often the mini muffin that would accompany our entrees. This flavor also just happened to be one of our favorites.

I thought I would trial these muffins in advance prior to our event. Spring is here even though temperatures dropped last night fairly low. My rhubarb is doing well with really big leaves. So recipes to come!!!!

I plan on making mini muffins since we have quite the menu planned for our brunch; however, today I did bake a standard size muffin for breakfast.

This recipe yields 15 standard muffins

Ingredients:

2 eggs

2 TB poppyseeds

1/2 cup sugar

1/2 cup plain fat free greek yogurt

1/2 cup low fat buttermilk

1/2 cup unsweetened applesauce

1/4 cup canola oil

1/2 tsp pure vanilla extract

2 TB lemon Juice, freshly squeezed

1 lemon, zested

2 cups of whole wheat pastry flour

1 tsp baking soda

1/4 tsp kosher salt

1 tsp baking powder

Directions:

1. Preheat the oven to 400 degrees. Generously coat with cooking spray a muffin tin. I did use my stoneware pan for this recipe which I highly recommend.

2. Place the 1st 10 ingredients in a medium to large bowl. Whisk by hand the contents in the bowl to incorporate the ingredients together. Set aside.

3. In a seperate medium bowl mix the flour, salt, soda, & baking powder.

3. Add the dry ingredients into the liquid batter. Be cautious not to over mix the batter.

4. Using a size 16 scoop place one generous scoop in each of the muffin crevices.

5. Bake the muffins in a preheated oven at 400 degrees for 14-15 minutes. When the timer goes off check the muffins with a toothpick. If no wet residue comes out of the muffin on the toothpick remove them from the oven.

6. Allow the muffins to rest in the tin for 1-2 minutes.

7. Remove the muffins on to wire rack to allow to cool or serve warm! enjoy!

My husband and I went to the strip district last weekend and I was surprised to see Meyer Lemons for a decent price! I had to pick some up. The first item to make to come to mind was a blondie aka nonchocolate brownie. This is definitely a spring time refreshing dessert despite the snow we encountered this lovely April morning.

Pre directions: Preheat oven to 350 degrees. Foil line an 8 by 8 glass baking dish. Spray with cooking spray. Set aside.

Recipe yields 9 Blondies

Batter Ingredients:

8 TB of canola oil

3/4 cup sugar

3/4 cup AP flour

1/4 tsp kosher salt

6 TB egg substitute or 4 large egg whites

1/2 a Meyer lemon zested (1tsp) and 1/2 lemon juiced (1tb)

1 TB poppyseeds (optional)
Lemon glaze

1/2 cup powdered sugar

1/2 Meyer lemon juiced and zested (the other half)

1. Place the canola oil, zest, sugar and salt into a medium mixing bowl.

2. Mix to incorporate. Add egg substitute and use a whisk to incorporate but do not over mix.

3. Add lemon juice and poppyseeds and mix in with whisk.

4. Add flour and mix until no dry residue remains.

5. Pour batter into prepared dish and bake for 23- 25 minutes or until toothpick comes out of the center clean.

6. Allow to cool to room temperature before glazing.