Typically, lemon is paired with poppyseed in cakes, desserts, and muffins. Here, we’ve gone a little crazy and added lime as well for an extra citrus punch. br
Ingredients
1/2 cup white whole wheat flour
1/2 cup all purpose flour
6 Tbsp. sugar
1/2 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbsp. poppy seeds
1/2 cup buttermilk
1 egg
2 Tbsp. vegetable oil
2 Tbsp. lemon juice
2 Tbsp. lime juice
zest of 1/2 lime and 1/2 lemon
Directions
Preheat oven to 400 degrees and line a muffin tin with paper liners. In a bowl, combine flours, sugar, baking powder, baking soda, salt and poppy seeds. In a separate bowl, whisk together egg, vegetable oil, lemon juice, lime juice and zest. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide evenly into muffin tins, 3/4 to the top. Bake for 16 minutes until cooked through. Cool on a wire rack.
Yields 6
--Kim Cooper--
