Lemon Poppy Seed Muffins



We drink raw milk, thus it is not homogenized and so I skim off the cream to make butter.  Sometimes, the cream starts to go sour before I get enough for a batch of butter so I created this recipe to use my cream that had soured.  Of course, you can also use store bought sour cream.  Everyone is my family loves these.

Ingredients:

 

2 cups whole wheat pastry flour

  (or 1 3/4 cups soft white wheat berries, ground fine)

1 1/4 tsp baking powder (use aluminum free)

1 tsp baking soda

1 Tbl poppy seeds

1/4 tsp cardamom

1/4 tsp sea salt

 

zest of one large organic lemon, finely chopped

juice from the lemon (~ 1/4 cup)

1 1/3 cups sour cream

2 large range-free eggs, fork beaten

1/4 cup maple syrup

4 Tbl unsalted butter, melted

 

Preheat oven to 350°F.  In a large bowl, combine the dry ingredients. In another bowl, mix the wet ingredients.  Make a well in the center of the dry ingredients and add the wet mixture.  Stir the dry ingredients into the wet until combined.  Don't over mix.  Grease muffin tins with butter and fill 3/4 full with batter.  Bake for about 20 minutes until set and top lightly browned.  Let cool for a few minutes, then remove from pans and cool on a cooling rack.  Delicious warm.