Whole Wheat Lemon Poppy Seed Muffins!
These whole wheat lemon poppy seed muffins were a bit of a surprise. In my house we have a “Not Me” who seems to have become part of our family! We have all sorts of random things that happen: a dirty cup gets left on the counter, an empty box of crackers is left in the pantry, a wet towel on the bathroom floor…. Yet every time I ask, “Who left the cup here?” I get the same answer from all my children! “NOT ME!”
I kid you not! No one ever seems to have ever made the mess! I believe Not Me has moved in with us! I store my flour in a large plastic container with a sealing lid. It only ever has regular all-purpose flour in it. Somehow whole wheat flour was poured into the container! I am blaming Not Me!
I was making lemon poppy seed muffins and didn’t notice that I used whole wheat until the batter was mixed. It was too late to undo the flour so I just baked them as is and hoped for the best.
Wouldn’t you know it? They turned out amazing and received full approval from my kids! They are always my taste testers. They never say Not Me when I ask, “Who is ready for a muffin?”
Whole Wheat muffins bursting with poppy seeds and fresh lemon flavor.
- 1/4 cup butter softened
- 1/2 cup sugar
- zest from one lemon
- juice from one lemon
- 1 whole egg lightly beaten
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 2 Tablespoons poppy seeds
- 2 cups whole wheat flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1-2 Tablespoons lemon juice fresh squeezed
In a large mixing bowl, combine butter and sugar.
Mix in lemon zest, lemon juice, egg, milk and vanilla
Mix in poppy seeds, whole wheat flour, baking powder and salt. Mix just until combined.
Measure into paper lined or greased muffin tins.
Bake at 400 degrees for 15-18 minutes.
Let cool slightly for 5 minutes and then remove from tin. Continue cooling on a baking rack.
Mix powdered sugar and lemon juice together.
While muffins are still warm, but not hot drizzle with glaze.
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