Lemon Muffins with Poppy Seeds and Wheat Germ
Make these breakfast muffins into a dessert with sliced strawberries. Poppy seeds are a high-fiber and high-protein seed, and the wheat germ adds even more vitamins and fiber to this recipe.
Serves: 12Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 2⁄3 cup sugar
- 1 Tbsp. baking powder
- 1⁄2 tsp. salt
- 1⁄2 cup poppy seeds
- 2 large eggs
- 3⁄4 cup whole milk
- 3⁄8 cup butter, melted
- 1⁄4 cup lemon juice
- 1⁄4 cup grated lemon zest
- Preheat oven to 400°F. Grease a muffin tin or line it with fluted paper cups.
- Whisk together flour, sugar, baking powder, salt, wheat germ, and poppy seeds in a large bowl. Whisk together eggs, milk, and butter in another bowl.
- Stir the wet ingredients into the dry ingredients, stir in the lemon juice and lemon zest, and fill muffin cups 3⁄4 full with the batter. Bake 15 minutes.