Prep Time
15 minBake Time
15 minRating
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Loading...| 2 1/3 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1/2 cup sugar | |
| 1/4 cup brown sugar | |
| 3 tbsp. poppy seeds | |
| 2 tsp. baking powder | |
| 1/4 tsp. baking soda | |
| 1/2 tsp. salt | |
| 1/2 cup butter, melted | |
| 2 tbsp. lemon zest | |
| 4 tbsp. lemon juice | |
| 2 tbsp. orange zest | |
| 1/4 cup orange juice | |
| 1/2 cup plain Greek yogurt | |
| 2 eggs | |
| 1 tsp. vanilla |
The citrus zest is over the top!
| 1. | Preheat oven to 425⁰F (220⁰C). Prepare muffin tin. |
| 2. | In large bowl, whisk flour, sugars, poppy seeds, baking powder, baking soda and salt. |
| 3. | In a medium bowl, whisk butter, lemon juice and zest and orange juice and zest. |
| 4. | Add eggs one at a time, mixing after each addition. Mix in yogurt and vanilla. |
| 5. | Add wet ingredients to dry mixture and gently mix. The batter will be thick. |
| 6. | Spoon batter into muffin tin, filling them to the top. |
| 7. | Bake at 425⁰F (220⁰C) for 5 minutes; reduce temperature to 375⁰F (190⁰C) and continue baking 10-13 minutes longer or until lightly golden. |
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