Heritage Whole Grain Lemon Poppy Seed Muffins

Best with: White Sonora Wheat

This recipe, adapted from The Rose Homestead and thoughtfully reworked to showcase the flavor and texture of our heritage grains, creates bright, tender muffins with a subtle citrus finish.

Thanks to our friend Alyssa of Richmond, WA for sharing this recipe with us! Enjoy!

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Ingredients

• 300 g freshly milled White Sonora flour

• 1 tsp salt

• 1 tsp baking powder

• 1 tsp baking soda

• zest of 1 lemon

• 240 g milk

• 1 egg

• 158 g maple syrup

• 73 g olive oil

• juice of 1 lemon

• 1 tsp vanilla extract

• 2 tbsp poppy seeds

Directions

1. Begin by preheating your oven to 400°F. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and the zest of one lemon until well combined.

2. In a separate bowl, mix the milk, egg, vanilla, maple syrup, olive oil, and fresh lemon juice until smooth. Pour the wet ingredients into the dry ingredients and stir gently, mixing just until everything comes together, being careful not to overmix.

3. Fold in the poppy seeds, distributing them evenly throughout the batter. Prepare a 12-cup muffin tin, then divide the batter evenly among the cups.

4. Bake for about 15 minutes, or until the muffins are set and lightly golden. Once baked, remove them from the pan and transfer to a wire rack to cool.