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1 and 3/4 cups flour
1/2 cup sugar
1/2 cup light brown sugar, lightly packed
1 teaspoon Haddar Baking Powder
1/2 teaspoon Gefen Baking Soda
3/4 teaspoon salt
2 teaspoons poppy seeds
1/2 cup butter, melted
1 cup (8 ounces / 250 milliliters ) low-fat vanilla yogurt
2 eggs, lightly beaten
2 tablespoons freshly squeezed lemon juice (optional: plus zest of 1 lemon)
1 tablespoon Gefen Lemon Extract
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Grease cups of muffin pan or line with cupcake liners.
Combine flour, sugars, baking power, baking soda, salt, and poppy seeds in a bowl.
Add liquid ingredients and carefully fold into the dry ingredients but do not overmix.
Divide evenly among muffin cups.
Bake for 25 minutes, or until golden.
Photography: Dan Engongoro Styling: Anya Madding
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can these muffins be made parve? what can be substituted for yogurt to make these muffins parve??
Rivky suggests doing tofutti sour cream and a teaspoon vanilla.
Delicious ‘Whatever’ Muffins! I was hesitant to make this, because though I loved the sound of it I wasn’t sure how well it would fly with the household! I couldn’t resist! … The recipe was received with great response! The refreshing lemon yogurt mix was enjoyed by all for breakfast lunch or midnight snack! We are definitely doubling the recipe to have in the freezer!
I personally am a lemon-poppy fiend. Thanks for your feedback. My breakfast plans have now changed….