Little Girl, Lots of Love

After my mini muffin tin arrived in the mail, I really wanted to make a batch of true mini muffins. (Cornbread just doesn’t count!) The problem? Most of the recipes on my “To Try” list involved fruit. With such tiny little cups, only one apple chunk, blueberry, or raspberry would fit inside!

 

But then I remembered another tasty option: lemon poppy seed. Growing up, I loved this flavor more than any other. I always picked off the thin slivered almonds pressed into the top before peeling down the sides of the wrapper to pick at the bottom first. Even though the soft sugary top begged to be eaten, I still managed to save the best for last! (Most of the time…)  

 

Compared to the regular size, mini muffins have a much larger top-to-bottom ratio, so I knew a batch of mini lemon poppy seeds would satisfy my childhood love for muffin tops. After eating three or four straight out of the oven—bottom first each time!—I realized that those childhood loves never really go away. Mine just grow stronger over time!

 

 

Mini Lemon Poppy Seed Muffins

adapted from CL’s Tuscan Lemon Muffins

makes 24 mini muffins (or 6 regular-sized muffins)

If the liners still stick to the muffins after they cool, place them in an airtight container for an hour or more. Strange, I know, but that seems to loosen the papers!

¾ c. + 2 tbsp flour

¼ c. + 2 tbsp sugar

1¼ tsp baking powder

⅛ tsp salt

1½ tsp poppy seeds

1 egg white

¼ c. + 2 tbsp plain nonfat Greek yogurt

¼ c. water

2 tbsp vegetable oil

zest from 1 small lemon

juice from half of 1 small lemon

2 tsp sugar

1. Preheat oven to 375° and line 24 mini muffin cups with paper liners.
2. In a large bowl, whisk together the flour and next four ingredients (through poppy seeds). In a medium bowl, whisk the egg white, and stir in the next five ingredients (through lemon juice). Make a well in the center of the dry ingredients, and pour the wet ingredients in, stirring just until moist.
3. Lightly mist the paper liners with nonstick cooking spray. Evenly divide the batter between the muffin cups, and sprinkle with the remaining 2 teaspoons of sugar. Bake at 375° for 11-13 min, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 min before turning out onto a wire rack to cool completely.