1 cup whole wheat flour (you could use 2 cups all purpose if you haven’t any whole wheat on hand)
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup light sour cream
2 eggs
1 teaspoon vanilla
1 stick of butter, melted and then cooled to room temperature
2 table spoons poppy seeds
Instructions
Pre-heat the oven to 375. Butter a muffin pan or line with paper muffin cups.
In a large bowl rub together the sugar and lemon zest until the sugar is moist and the zest is fragrant.
Juice the lemon into a smaller bowl. In the large bowl whisk in the flour, baking powder, baking soda, and salt. In the smaller bowl whisk together the lemon juice, sour cream, eggs, vanilla and butter.
Pour the wet ingredients into the dry ingredients and gently stir until incorporated. Batter will be slightly lumpy- careful not to over-mix.
Stir in the poppy seeds until evenly combined and divide the batter evenly between the 12 muffin cups.
Bake for about 18 minutes, or until a pick or knife inserted into the center of a muffin comes out clean and the tops are golden.
Let the muffins cool for about 5 minutes before removing from the pan to cool completely.
Recipe by Sugar Dish Me at https://www.sugardishme.com/lemony-snickety-snack/