Ingredients
Dry Ingredients (Bowl 1):
- 1 cup all-purpose flour (type 550) (125 g)
- 1 cup whole wheat flour (or whole wheat pastry flour) (125 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla powder
- 3 tablespoons poppy seeds
Wet Ingredients (Bowl 2):
- 2 tablespoons extra-virgin olive oil
- 2 large eggs
- 1/2 cup organic cane sugar (85 g)
- 1 cup Greek yogurt (full-fat) (225 g)
- 1 tablespoon lemon zest (1-2 organic lemons)
- 4 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F / 180°C and line or grease a muffin tin.
- In a small bowl, add the flour, baking powder, baking soda, salt, vanilla and poppy seeds; stir until combined.
- In a large bowl, whisk together the oil, eggs and sugar until smooth. Mix in the yogurt, then add the lemon zest and juice. Stir until smooth and well combined.
- Add about 1/3 of the flour mixture to the wet ingredients at a time and using a spatula, stir until just combined. Continue until all flour has been used. Do no over stir.
- Spoon the batter evenly into the muffin tins, filling them about two-thirds full and bake between 15-18 min or until a toothpick comes out clean.
- Remove from the oven and let rest for 5 minutes before transferring to a wire rack. Let stand until cool enough to handle. Serve warm or at room temperature. Enjoy!
Notes
If they don't disappear before your eyes...store them in an airtight container once fully cooled.