Here in Ireland our Valentine’s Day was really low key. It was a gorgeous sunny day yesterday and we went out on a group outing. With so few weekends left before we leave Ireland behind, we didn’t want to leave anyone in the clan out for a holiday that is traditionally couple’s time. It is a good thing we took advantage of it too, since today is rainy and covered in fog. What a contrast from yesterday. These muffins, with their lemon brightness, were the perfect antidote to spread a little sunshine straight on through the weekend.
I’ve been working on this lemon poppyseed muffin recipe for a couple of weeks now, sans berries. It is fantastic, but I’ve made it so many times recently we are actually getting a bit tired of it. Berries give it just that right kind of kick to rekindle our love. We highly recommend blueberries in this recipe (our favorite), but raspberries give them a bit of extra tart and sweet. Great for Valentine’s Day, or any old day of the year.
Lemon Poppyseed Muffins with Berries
200 grams of ground almonds or almond flour (About 2 cups)
1 Tbsp poppy seeds
1/2 tsp baking soda
1/4 tsp salt
4 medium eggs
1 and 1/2 Tbsp honey (3 oz)
1 Tbsp lemon juice
1 tsp apple cider vinegar
1/4 tsp vanilla extract
24 drops of lemon essential oil (food-grade)
Zest of 1 lemon
1/2 cup berries, frozen or fresh. (Optional)
Place ground almond, poppy seeds, baking soda and salt in a small mixing bowl and stir to combine. In a medium mixing bowl beat eggs before mixing in the rest of the ingredients except the berries. Pour the dry ingredients into the bowl with the wet egg mixture and stir until just combined. Stir in the berries (if using) and spoon the mixture into 12 muffin cups. Bake at 170 C (325 F) until tops are beginning to brown, and inserted toothpick comes out clean, about 10 to 15 minutes. Cool on a wire rack 15 minutes, or until you can’t stand it any more, and then dig in.
- My ground almond came in 200 gram packages. Perfect for one batch of muffins.
- These are best eaten warm, but will keep covered for 2-3 days. (As if they will last that long!)
- Cook time varies. 10 minutes is sufficient time if omitting berries, otherwise it will take closer to 15 minutes.
- I referred to this site for converting ground almond from grams to cups.
- I started my tinkering with this base recipe from Elena’s Pantry.