Lemon is one my favorite flavors, be it in a sweet or a savory dish. The first time I tasted these lemon poppy seeds muffins, I fell in love with the taste and also was surprised to see black poppy seeds. In India we are familiar with the white poppy seeds that we use in our curries, but not heard of the black ones. Not only do these muffins taste great, they also look so pretty with those poppy seeds, and have a lovely flavor from the lemon, an awesome combination..
Need To Have
- All Purpose Flour - 1 cup
- Granulated Sugar - 1/2 cup
- Fat Free Evaporated Milk - 3/4 cup
- Oil - 1/4 cup
- Black Poppy Seeds - 2 tablespoons
- Lemon Juice - 2 tablespoons
- Lemon Zest - from 2 lemons
- Baking Powder - 1 teaspoon
- Baking Soda - 1 teaspoon
- Vanilla Extract - 1 teaspoon
- Salt - a tiny pinch
Preheat the oven to 350F and sift the flour, baking soda and the baking powder. Beat the evaporated milk, oil and the sugar, add the salt and the vanilla extract. Now fold in the sifted dry ingredients, finally add the lemon zest, lemon juice and the poppy seeds and mix slightly. Pour into greased muffin pans and bake for 15 mins. Cool for 3 mins, remove from the pan and cool completely on a cookie rack.
Sending it to Tickling Palates for the I Love Baking event,
to Priya's Now Serving for Vardhini's Bake Fest event,
to Learning To Cook for the Dish Name Starts With 'L' event,
to Simply.Food for Sara's Cooking With Love - Dad event and
for Let's Bake Cupcakes And Muffins event.
Do not over mix the batter.
I used the mini muffin pans, so it took me only 15 mins, if you are using the big muffin pan it'll take a little longer, keep an eye on the oven.
I had used only 1 + 1/2 tablespoons of poppy seeds but would recommend 2 tablespoons, then only they'll be more visible.
I was also wondering about the color of the muffins, I didn't get the light yellowish color, but a rich golden color, it's because I added the evaporated milk, but the taste was the same.