From the kitchen
Lemon Poppyseed Muffins
Bright, citrusy breakfast muffins with an incredibly clean, light crumb structure.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 cups All-Purpose Flour
- 3/4 cup Sugar
- 1 tbsp Poppy Seeds
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Rice Milk
- 2 large Eggs
- 1/2 cup Melted Butter or Oil
- Zest of 1 Lemon
- 2 tbsp Fresh Lemon Juice
Method
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk the flour, sugar, poppy seeds, baking powder, and salt together.
- In a separate bowl, whisk the rice milk, eggs, melted butter, lemon zest, and lemon juice.
- Fold the wet ingredients into the dry just until combined.
- Divide among the muffin cups and bake 20 to 22 minutes, until a toothpick comes out clean.
Kitchen note
These will brown a shade darker on top than a lower-sugar milk would produce, a genuine advantage here, since it gives these muffins a bakery-style golden dome without any extra effort.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.