This morning's food photo was taken by Thing 1

This morning's food photo was taken by Thing 1

They say the sun is coming out today, but there’s no sign of it yet. It’s dark grey cloud as far as my eye can see. To entice the sun out of hiding, I baked up a batch of fresh muffins for breakfast and served them with homemade strawberry lemon marmelade.

Whole Wheat Lemon Poppyseed Muffins
makes 12 regular or 6 jumbo. I went with the jumbo.

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon or so poppyseeds
  • 1 egg, beaten
  • 1/4 cup melted butter
  • 1/4 cup honey
  • 1 1/2 cups milk
  • zest from one lemon
  • optional: 1/4-1/2 cup powedered sugar and juice from the lemon
  1. Heat oven to 400 degrees and prepare muffin pan. I spray silicone muffin pans lightly with canola oil.
  2. Combine flour, baking soda, salt, and poppyseed in a large bowl. Combine egg, butter, honey, milk, and zest in another bowl, and stir until well blended.
  3. Make a well in the dry ingredients, into which you will pour the wet mixture. Stir it all together until just combined, but leave a few lumps. This batter will be a little runnier than most muffin batters, but don’t worry, it will bake into the fluffiest whole wheat muffin you’ve ever had.
  4. Pour batter into muffin tins, filling about 2/3 to 3/4 full. Bake at 400 degrees for 15-20 minutes or so, or until they start to brown on top. Feel free to give one the old toothpick test in the middle just to be sure.
  5. Cool in the tins for a minute or two, then turn out a rack.
  6. If you’re feeling radical, you can drizzle these with a light glaze made by mixing lemon juice (what the heck, you’ve got a lemon you’ve just zested on hand anyway!) with powdered sugar. Hubby pouts if I skip this part. Just add the lemon juice a little at a time to get to the thinness you want. Once you overdo it, it’s hard to thicken it up again.
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