Tag Archives: muffins

Lemon Poppy Seed Muffins

It may not feel like spring outside, but that doesn’t mean we can’t bake like its almost summer! Last time, we made delicious ice cream cup cakes, and now, I’ve decided to keep with the spring theme and make lemon poppyseed mini muffins.  While you are more than welcome to add decorations, icing, or even lavender, I’ve decided to stick to the basics. When you’re done, pair this dessert with delicious mint lemonade and have a picnic in the park. Enjoy!



Butter: 1/2 cup

Sugar 2/3 cup

Eggs: 2

Flour: 1 1/3 cup

Baking Powder: 1 tsp

Baking Soda: 1/2 tsp

Poppy seeds: 2 tbsp

Lemons: 2 for zesting

Salt: 1/4 tsp

Buttermilk or Plain Yogurt: 1/2 cup

Lemon Juice: 2 tbs

Vanilla: 1 tsp

1. Preheat that oven to 350 degrees.

2. Mix together butter, sugar, and eggs in a large bowl

3. In another bowl, stir together the flour, salt, baking soda, baking powder, poppy seeds, and lemon zest

4. Here is where the alternating comes in.  Pour a third of the dry ingredients into the sugar and butter mixture.  Then pour a third of the buttermilk into the same mixture alternating between the two and stirring with each addition.

5. In a third bowl, beat the egg whites until they form soft peaks.

6. Gently fold the egg whites into the lemon poppy seed batter

8. Spoon the batter into a prepared muffin pan and cook for 20-25 minutes.




Superfood Sunday: Going Goji

I’ll admit it openly: chia seeds are now in my grocery rotation.  After my last happy surprise, I decided to focus this Superfood Sunday on a product I’ve been interested in for a while.

dried goji berries

The goji berry, also known as Lycium barbarum and wolfberry, comes from an Asian shrub found in China, Mongolia, and Tibet.  Like tomatoes, potatoes, and eggplants, they’re members of the Solanaceae, or nightshade, family.  They have been used for centuries in Asia for medicinal purposes, and herbalists claim they can do anything from protecting the liver to balancing hormones.  The goji berry is packed with antioxidants like beta-carotene and zeaxanthin, which protect the eye by absorbing blue light and can decrease the risk of developing macular degeneration with age.

Left to right: goji, craisin, raisin

Violently red, they’re usually available in dried form, like the ones I found at Whole Foods.  In traditional Chinese medicine, they’re eaten raw, brewed into tea, or added into soups.  Recent years have introduced goji juice as well as other treats like goji trail mixes.  Although I was tempted by the bag of chocolate covered goji, I persevered in my pursuit of their purest available form.  Goji berries have a taste similar to dried cherries or cranberries, with a combination of sweetness and a tart finish.  Tarter than a raisin, and much less plump, they’re easy to sprinkle into salads, cereal, or baked goods.  If you find yourself with a bag of these berries, try out this recipe:

Banana Goji Muffins

  • 1 cup whole wheat flour
  • 2 Tablespoons ground flax
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened plant-based milk
  • 2 Tablespoons applesauce
  • 2 very ripe bananas
  • round 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 5 tablespoons (or more!) dried goji berries
  • rounded 1/2 teaspoon baking soda

Preheat oven to 350 degrees F.

Mash the bananas well, working out all the lumps.
Mix together all of the ingredients, adding baking soda last.  Line muffin pans with liners. Then, fill each muffin with batter to the rim. Bake for 20-25 minutes, depending on the size of your muffin tin. Keep in an airtight container in the refrigerator, and enjoy, perhaps with some goji juice!