Lemon & poppy seed Greek yogurt muffins

20 mins
Serves 1
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Directions

  1. 1Combine white plain flour, baking powder, bicarbonate of soda and a pinch of salt in a bowl.
  2. 2Combine white plain flour, baking powder, bicarbonate of soda and a pinch of salt in a bowl.
  3. 3Combine white plain flour, baking powder, bicarbonate of soda and a pinch of salt in a bowl.
  4. 4Add Greek yogurt, almond milk, eggs, vanilla extract, and water to a bowl.
  5. 5Add Greek yogurt, almond milk, eggs, vanilla extract, and water to a bowl.
  6. 6Add Greek yogurt, almond milk, eggs, vanilla extract, and water to a bowl.
  7. 7Whisk until combined.
  8. 8Whisk until combined.
  9. 9Whisk until combined.
  10. 10Add lemon zest to the wet ingredients.
  11. 11Add lemon zest to the wet ingredients.
  12. 12Add lemon zest to the wet ingredients.
  13. 13Squeeze in fresh lemon juice.
  14. 14Squeeze in fresh lemon juice.
  15. 15Squeeze in fresh lemon juice.
  16. 16Whisk again.
  17. 17Whisk again.
  18. 18Whisk again.
  19. 19Pour the wet ingredients into the dry ingredients.
  20. 20Pour the wet ingredients into the dry ingredients.
  21. 21Pour the wet ingredients into the dry ingredients.
  22. 22Mix until just combined.
  23. 23Mix until just combined.
  24. 24Mix until just combined.
  25. 25Add poppy seeds.
  26. 26Add poppy seeds.
  27. 27Add poppy seeds.
  28. 28Mix again.
  29. 29Mix again.
  30. 30Mix again.
  31. 31Place muffin cups into a muffin tin.
  32. 32Place muffin cups into a muffin tin.
  33. 33Place muffin cups into a muffin tin.
  34. 34Fill each muffin cup with the mixture.
  35. 35Fill each muffin cup with the mixture.
  36. 36Fill each muffin cup with the mixture.
  37. 37Bake for 20 minutes at 185°C.
  38. 38Bake for 20 minutes at 185°C.
  39. 39Bake for 20 minutes at 185°C.

Ingredients

  • 1.75 cups white plain flour
  • 1.75 cups white plain flour
  • 1.75 cups white plain flour
  • 1.25 teaspoon baking powder
  • 1.25 teaspoon baking powder
  • 1.25 teaspoon baking powder
  • 0.5 teaspoon bicarbonate of soda
  • 0.5 teaspoon bicarbonate of soda
  • 0.5 teaspoon bicarbonate of soda
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup thick Greek yogurt
  • 1 cup thick Greek yogurt
  • 1 cup thick Greek yogurt
  • 0.25 cup almond milk
  • 0.25 cup almond milk
  • 0.25 cup almond milk
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tbsp coconut oil
  • 2 tbsp coconut oil
  • 2 tbsp coconut oil
  • 0.25 cup maple syrup or honey
  • 0.25 cup maple syrup or honey
  • 0.25 cup maple syrup or honey
  • 1.5 teaspoons lemon extract
  • 1.5 teaspoons lemon extract
  • 1.5 teaspoons lemon extract
  • 2 tablespoon lemon zest
  • 2 tablespoon lemon zest
  • 2 tablespoon lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 0.25 cup poppy seeds
  • 0.25 cup poppy seeds
  • 0.25 cup poppy seeds

Equipment

mixing bowlwhiskmuffin cupsmuffin tin

Tips

  • These do work best with a thicker yogurt like Fyre.
  • I would recommend baking them in greaseproof paper muffin cups or in like the silicone kind cause they kind of do stick to the paper but we're trying to keep it low on oil, so that's what we're going to have to deal with.