Lemon Poppyseed Muffins
We made these Delicious Lemon Poppy Seed muffins for breakfast. Yum they’re so good, I can’t stop!
I harvested the poppy seeds this a.m. from the breadseed poppies growing in the front yard. I woke up thinking about food, and about my garden. I was wondering if it’s ok to eat the poppy seeds from the poppies in the garden, because the front garden is full of ripe poppy seed heads. they are beautiful! When you turn them over and shake them into your hand, the seeds look just like the poppy seeds in the spice jars aisle at the store. I had to know! So I did a search and found out that, yes, you can eat them. The ones I have are culinary poppies. They are the big breadseed type of poppies, not the California poppies. I’m not sure about the Icelandic type of poppies, but I’ll find out. Bread Seed poppy seeds are edible, all other parts of the plant are not edible.
I think the organic spice companies who sell Poppy Seeds for 8-12 dollars a jar will be very sad that I’m telling you this. I hope they don’t cry so hard that they have to wipe their tears with thousand dollar bills.
The lemons were from the tree on the corner. If you live in an area where lemons grow, you’re lucky like me! Free lemons!
Mix 2 cups whole wheat flour, 3/4 cup turbinado sugar, 2 tsp baking powder, 1/4 tsp baking soda, lemon zest, 1 tsp salt, 3 tblsp poppy seeds, (lightly toasted)
In another bowl mix 2 eggs, 1/4 cup melted butter or coconut oil, 1 tblsp olive oil, 1 cup plain yogurt, 1 tsp vanilla, the juice of 1 lemon
Heat oven to 400. Line a muffin tin with paper iiners.
Mix the wet, sift together the dry, combine them just until combined. Spoon into the muffin cups. Top each one with a few frozen raspberries and a little more turbinado sugar.
Bake for 15 minutes or so
Mix 3 tblsp organic powdered sugar with a little lemon juice and drizzle it on as a glaze. Yummmm!