Sunday, June 21, 2015

Strawberry, Lemon and Poppyseed Mini Muffins


Happy first day of summer - wooooooo! And it probably the most beautiful day we've had so far this year. While at the grocery store this afternoon, the display of bright red strawberries caught my eye and I got super excited to cook with them. These muffins are super moist thanks to the coconut oil and Greek yogurt. The lemon zest provides that "pop" of flavor that will keep you going back for more. 

These little gems are perfect for breakfast or a snack on the go!


1. Preheat oven to 375. Coat 3 mini muffin tins with cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, salt, sugar and poppy seeds.

3. In a separate bowl, combine the egg, milk, coconut oil, yogurt and lemon zest/juice. Add to the dry ingredients and stir to combine.



4. Fold in the strawberries. Scoop the batter into each muffin pan.



5. Bake muffins for 20 minutes. Allow to cool before serving. (Store any extra muffins in an airtight container.)



Strawberry, Lemon & Poppyseed Mini Muffins
Makes 2 1/2 dozen

All you need:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon poppy seeds
1 egg, beaten
1 1/2 cups milk
1/4 cup coconut oil, melted
1/4 cup plain Greek yogurt
Juice and zest of 1 lemon
1 1/4 cups chopped strawberries

All you do:
1. Preheat oven to 375. Coat 3 mini muffin tins with cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, salt, sugar and poppy seeds.
3. In a separate bowl, combine the egg, milk, coconut oil, yogurt and lemon zest/juice. Add to the dry ingredients and stir to combine.
4. Fold in the strawberries. Scoop the batter into each muffin pan.
5. Bake muffins for 20 minutes. Allow to cool before serving. (Store any extra muffins in an airtight container.)

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