St Patrick’s Poppy Seed Muffins

A few weeks back I promised to share an excellent recipe for Poppy Seed Muffins. This week seemed a perfect time to do that, and given that it’s St Patrick’s Day I opted to make them green! My daughter thought it was really fun to have green muffins. I’m not sure most of the rest of the household cared as long as it tasted good.

I like these muffins as they’re soft and moist with a little crunch of poppy seeds, but they’re not overly sweet. So if you’re a big fan of a cakey sweet muffin you’d need to add a lot more sugar in order to get the flavor you’re looking for. One of the other sneaky health factors of these muffins is that they are made partially with oat flour which increases the fiber, but melts away into the batter so you can’t even tell.

The food coloring is optional but fun for a holiday. I’ve made these for Easter in mini size in a bunch of colors and that turned out very effective too. I like to serve these with fresh jam or marmalade.

Poppy Seed Muffin

Poppy Seed Muffins

1/2 cup sugar

2 eggs

1/2 tsp vanilla

1/2 tsp lemon extract

4 Tablespoons oil

4 Tablespoons applesauce

3/4 cup buttermilk

2/3 cup flour

2/3 cup oat flour

4 Tablespoons Ultra Gel

1/2 tsp salt

1 tsp baking soda

4 tsp poppy seeds

Preheat oven to 350 degrees. Add vanilla, extract and sugar to eggs and beat until smooth and lemon colored (If desired add 6-8 drops food coloring at this point). Add oil, applesauce, and buttermilk and mix well. Combine flours, Ultra Gel, baking soda, and salt and mix thoroughly. Add to creamed mixture. Stir in poppy seeds and spoon into prepared muffin tins, filling each cup 2/3 full. Bake until lightly brown – About 20 minutes. Let cool for 10 minutes before removing from tins.

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