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“This is a healthy muffin with a light citrus flavour to it and it’s a great way to use poppy seeds. The batter does not require eggs so it can be made into a tasty vegan recipe as well! You can always switch it up and leave out the poppy seeds and replace it with 1 and a half of fresh blueberries. Or put a teaspoon of raspberrie jam in the centre for a special surprise.”
READY IN:
35mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 F or 200C and lighty grease muffin tin.
  2. In a medium size bowl combine dry ingredients (flour, baking soda, salt,lemon zest, poppy seeds).
  3. In a larger bowl combine sugar, milk, oil, vanilla extract, and vinegar.
  4. Then gentaly fold the flour mixture into the wet ingredients.
  5. Fill tins two-thirds full. Bake muffins for 20 minutes till golden ontop and toothpick comes out clean.

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