OK, enough no-baking, let’s do some baking! 👩🍳 And small-batch baking because who wants to deal with those pesky leftovers. Did you see my freezer in the stories yesterday? It’s not normal 😬 And I have a whole commercial-size one in my basement, full of LEFTOVERS and ice cream (duh) If you have the same “dessert ADD” that I do, then these small-batch recipes are for you.
The muffins are the FLUFFY, zesty, full of tiny poppy seed explosions in every bite. Throw in a heaping tbsp wild bluebs from frozen too if u wanna be extra EXTRA! who’s making these? 🍋
Mini-batch Lemon Poppyseed Muffins
An easy mini-batch recipe for making two moist and flavorful lemon muffins 🍋
Servings: 2 muffins
Calories: 116kcal
Equipment
- Standard muffin pan
Ingredients
- 2 tbsp applesauce (30 g) sub mashed banana
- 1 tbsp (nut) milk (15 g) I used unsweetened almond milk
- 1 tbsp sugar (12 g)
- 1 tsp oil (5 g) add one more tsp for richer texture
- 1 tsp lemon juice and zest adjust to taste
- 1/4 tsp vanilla extract
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/2 tsp baking powder
- 1 tsp poppy seeds (3 g)
Instructions
- Preheat oven to 350F and grease two regular sized muffin cavities or use liners.
- Mix applesauce, milk, sugar, oil, vanilla, lemon juice, zest.
- Whisk together flour, and baking powder, pinch of salt.
- Combine the two (don’t overmix, only fold).
- Fold in poppy seeds.
- Transfer to muffin pan and bake 20-25 minutes. Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.
- Enjoy your fresh muffins!
Notes
- To make a quick icing, whisk together 1 tbsp powder sugar with 1 tsp lemon juice, milk or maple syrup. Drizzle on the cooled muffins.
Nutrition
Calories: 116kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 117mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg