Recipe~No-Guilt Lemon Poppy Seed Muffins

In an effort to simplify meal times around here (while packing) I was excited to start with breakfast since it seems to be the easiest meal of the day, right? One would think. In the case of Avery, choosing a breakfast item is without-a-doubt the hardest for her. I offer eggs~ it's too chewy. I offer cereal~ it's too boring. I offer toast~ it's too crunchy. Who's child is this anyway? 


I decided to do some research and discovered that in the past when offered things like....Harvest bread, Banana bread , and of course Lemon poppy seed scones, I often got a look like this

Otherwise, she looks like that

On top of my own cravings for lemon baked goods, and my desire to keep the choices healthful, I thought muffins would be the perfect quick breakfast in times of disorganized madness. 

No Guilt Lemon Poppy Seed Muffins


Ingredients

• 2 cups all-purpose flour
• 2 Tb wheat germ
• 3/4 cup sugar
• 2 Tb poppy seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup nonfat plane organic yogurt
• 2 Tb melted butter
• 2 Tb unsweetened applesauce
• 1 lemon, zested
• 1/2 lemon, juiced

Directions

1. Preheat oven to 400 degrees. Line 12 muffin cups with liners.
2. Combine the flour, wheat germ, sugar, poppy seeds, baking powder, baking soda and salt in medium size bowl.
3. In a separate bowl mix the eggs, yogurt, butter, applesauce, lemon zest and lemon juice. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
4. Spoon batter evenly between the prepared muffin cups; about 3/4 full. Bake at 400 for 15-18 minutes.

Note: Perfect for freezing and a great grab and go breakfast.

Enjoy!