I LOVE, LOVE, LOVE anything I can make on the weekends and freeze, especially stuff that’s different for our tastebuds. The recipe below came from the Once A Month Mom blog, and I’ve made it twice now.
Breakfast for my son is two muffins (he’s a growing boy, ya know), a piece of fruit or container of yogurt, and a glass of milk. It’s healthy and he can get it all for himself.
BAM. Out the door on time!
Lemon Poppyseed Muffins
- 2 cups flour
- 1 tablespoon poppy seeds
- 0.25 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 cups unsalted butter (1 stick)
- 1 cup sugar
- 2 large eggs (or egg substitute)
- 2 tablespoons lemon zest
- 1 cup plain yogurt (we use whole milk yogurt; I don’t suggest using non-fat)
- 2 teaspoons vanilla extract
Preheat oven to 400. Line muffin pan with paper liners or spray each muffin cup with a non stick vegetable spray. In a bowl, whisk the flour with the poppy seeds, salt, and baking soda.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
Beat in the lemon zest, yogurt, and vanilla extract until well blended. Stir in the flour mixture just until moistened. Do not over mix. Spoon the batter into the muffin cups using an ice cream scoop. Bake at 400 for about 18 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool for about five minutes before removing from pan.
AFTER baking, divide among gallon freezer bags and freeze. To serve: Thaw. Microwave 30 seconds.