Lemon Poppyseed Muffins #BreadBakers

Julie of Hostess at Heart is hosting our Bread Bakers group this month, saying:

"April showers bring May flowers and Mother's Day.. Bake any bread that reminds you of flowers or Mothers Day."

My mind immediately went to seeds. I thought about making something with sunflower seeds but that feels more Fall like to me and we were concentrating on Spring. I thought about my PoppySeed Roll , but I have already shared that and that, to me, is a Winter bread and again we were thinking Spring Flowers here.

When I think of Spring, lemon always comes to mind.  I think it is because it is so bright and sunshiney feeling. When I think of lemons, I think of poppyseeds.  I love that flavor combination.  It is so perfect together.

You see how my mind works?  The struggle is real folks.....my mind works like this all day, every day.  But mostly it works this way at night when I lie there trying to turn my mind off to no avail.

So I decide to go with some Lemon Poppyseed Muffins that are perfect for a Mother's Day Brunch.  I combined the wet ingredients into the dry ingredients and then stirred in some Poppy seeds.

I baked them up and served them along with a Spring Vegetable Quiche that I am sharing in our #BrunchWeek event on Friday.  I made these slightly healthier by using half whole wheat flour and butter flavored coconut oil instead of butter.  I hope that you enjoy them as much as we did.

You will find more wonderful Flower and Mother's Day inspired Muffins following my recipe.  My husband and I both lost our Moms slightly over a year ago.  This is our second Mother's Day without them and it hurts as badly as the first without them did.  If you are lucky enough to still have your Mom take a moment out of your busy day and give her a call.  It will make her day and you will be making memories that will last you a lifetime.

Lemon Poppyseed Muffins

1 1/4 all purpose flour

1 1/4 white whole wheat flour

1 3/4 t. baking powder

1/4 t. baking soda

large pinch kosher salt

1 c. sugar

2 eggs, room temperature

zest and juice of  1 lemon

1/3 c. milk (I used 2%)

1/2 c.  butter flavored coconut oil, melted

1 T. poppyseeds

Combine flours, baking powder, baking soda and salt in a large bowl.

Whisk together the sugar, eggs, lemon zest and juice, milk and coconut oil.

Add the liquid mixture to the flour mixture, all at once, and stir until just blended.  Stir in the poppyseeds.  Divide the batter between the 12 cups of a muffin tin lined with paper cups.  Bake in a preheated 350* oven for 18-20 minutes, until a skewer inserted removes cleanly.  Let muffins cool in pans on a rack for 10 minutes before removing to rack to cool completely.  Print Recipe

Further Flower Inspired Breads

• Almond Rose Bread by Cindy's Recipes and Writings
• Apricot Sweet Rolls by Cook's Hideout
• Banana and Chocolate Chip Flower Cake by Sneha's Recipe
• Beetroot Cinnamon Rolls by Herbivore Cucina
• Blueberry Muffin Cups with Warm Lemon Sauce by A Salad For All Seasons
• Cherry Almond Kugelhopf by Hostess At Heart
• Cheesy Pizza Roses by Food Lust People Love
• Flower Bread with Savoury Onion Filling by Sara's Tasty Buds
• Lemon Poppyseed Muffins by A Day in the Life on the Farm
• Orange Marmalade Rolls by Ambrosia
• Peynirli Cicek Pogaca/ Turkish Cheese Flower Bread by Gayathri's Cook Spot
• Pogaca -Turkish Breakfast Bread by Mayuri's Jikoni
• Pumpkin Lavender Coconut Biscuits by The Schizo Chef
• Sfoof by Karen's Kitchen Stories
• Sunflower Crumb Muffins by Baking Sense

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.