These muffins are a perfect morning pick me up & are a great to make for your sweetheart on Valentine’s Day.
This is my first time making an actual recipe from start to finish. There was a lot of research of the differences between baking powder and baking soda to make sure the muffins didn’t turn out like bricks. In order to make sure they turned out good and give myself something to compare them to, I decided to also make the ones sold in the box. I also made both because at first I couldn’t find poppy seeds, turns out they aren’t located near the flax and chai seeds but rather in the spice section, so I went ahead and got the box as well.
I went ahead and made both and thought it would be fun to do a blind taste test with Kyle, the muffins were compared in three aspects: appearance, taste and overall rating on a scale of 1-10.
Appearance: yellow and “lemony” looking, good density, golden brown
Taste: lemon, crunchy seeds and neither dry nor moist.
Muffin 2: my recipe
Appearance: good, golden & good density
Taste: not as lemony, more vanilla flavor, carmelized crust almost like a shell, more texture and more moist and spongy
Overall: 8.5 (he said 10 if the lemon flavor was more prominent)
Keeping in mind he didn’t know which one was mine, he liked mine better! (Yay)
Taking into consideration all his comments I tweaked the recipe again and here are the magical results:
1 1/3 c. All purpose Flour
1 c. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 cup Plain Greek yogurt
1 box Lemon Pudding Mix
1/4 c. oil
3 tsp. Poppy seeds
2 Lemons zest
1/2 tsp. Vanilla
1 tsp. Lemon extract
1/2 fresh lemon juice
Mix dry ingredients in medium bowl and wet ingredients in another. Mix the dry ingredients into the wet and scoop into either paper lined or greased muffin tin.
450° for 14-18 minutes.