Lemon Olive Oil Poppy Seed Muffins
Mother’s Day is right around the corner and this is a super EASY and DELCIOUS breakfast idea that is PERFECT paired with a cup of tea and served in bed! 😉
- 2 cups flour
- 1/2 cup Lemon Extra Virgin Olive Oil
- 1 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon poppy seeds
- 3 large eggs, at room temperature
- Juice from 1 lemon
- Zest from 1 lemon
- 1/2 teaspoon Himalayan Sea Salt
- 1/2 cup milk
Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners (or forgo the liners and using your Misto, spray each muffin cup with EVOO); set aside. Whisk the flour, lemon zest, baking powder, salt and poppy seeds in a medium bowl; set aside.
In a large, separate bowl, whisk eggs, sugar, Lemon Extra Virgin Olive Oil and lemon juice. Add flour mixture and pour in milk, stirring well with a wooden spoon until just combined (do not over mix). Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 23 to 25 minutes (until edges are golden).
*Makes 18 muffins