We are hostessing our second annual Mother’s Day Brunch in a few weeks. I have been searching and planning the menu to honor our moms. I think we are going to go with a refreshing mini muffin.

When my husband & I first started dating we would always go to this adorable one of a kind pastry cafes which served mini muffins. The restaurant would always plate the dishes with a surprise mini muffin. Lemon poppyseed was often the mini muffin that would accompany our entrees. This flavor also just happened to be one of our favorites. 

I thought I would trial these muffins in advance prior to our event. Spring is here even though temperatures dropped last night fairly low. My rhubarb is doing well with really big leaves. So recipes to come!!!!

 I plan on making mini muffins since we have quite the menu planned for our brunch; however, today I did bake a standard size muffin for breakfast.

 This recipe yields 15 standard muffins

Ingredients:

2 eggs 

2 TB poppyseeds

1/2 cup sugar

1/2 cup plain fat free greek yogurt

1/2 cup low fat buttermilk

1/2 cup unsweetened applesauce

1/4 cup canola oil

1/2 tsp pure vanilla extract 

2 TB lemon Juice, freshly squeezed

1 lemon, zested

2 cups of whole wheat pastry flour

1 tsp baking soda

1/4 tsp kosher salt

1 tsp baking powder

Directions: 

 1. Preheat the oven to 400 degrees. Generously coat with cooking spray a muffin tin. I did use my stoneware pan for this recipe which I highly recommend. 

2. Place the 1st 10 ingredients in a medium to large bowl. Whisk by hand the contents in the bowl to incorporate the ingredients together. Set aside.

3. In a seperate medium bowl mix the flour, salt, soda, & baking powder. 

3. Add the dry ingredients into the liquid batter. Be cautious not to over mix the batter. 

4. Using a size 16 scoop place one generous scoop in each of the muffin crevices. 

5. Bake the muffins in a preheated oven at 400 degrees for 14-15 minutes. When the timer goes off check the muffins with a toothpick. If no wet residue comes out of the muffin on the toothpick remove them from the oven.

6. Allow the muffins to rest in the tin for 1-2 minutes. 

7. Remove the muffins on to wire rack to allow to cool or serve warm!  enjoy!