This is a delicious breakfast option for springtime. By replacing cooking oil with Greek yogurt, you get a lower fat, higher protein muffin that is moist and yummy. Lemon essential oil adds tang and health benefits!

Lemon Poppyseed Muffins

Servings: 12 | Time: 10 minutes; 15-20 minutes inactive | Difficulty: Easy

Ingredients:

• • 1⅓ cups flour

• • ½ tsp. baking soda

• • ½ tsp. salt

• • ¼ cup butter (4 Tbsp.)

• • ¾ cup sugar

• • 2 eggs

• • 1 tsp. vanilla 

• • 1 Tbsp. fresh lemon juice

• • 8 drops lemon essential oil

• • ¾ cup fat-free, plain Greek yogurt

• 1 Tbsp. poppy seeds

Instructions:

1. 1. Preheat oven to 450° F. (230° C) and grease a muffin pan.

1. 1. In a medium bowl, whisk together flour, baking soda, and salt.

1. 1. In a large bowl, cream together butter, sugar, eggs,  yogurt, vanilla, lemon juice, and lemon essential oil.

1. 1. Add dry ingredients to wet ingredients and mix until combined. Stir in poppy seeds.

1. 1. Fill muffin tins about ⅔ full with batter. Bake for 12-16 minutes (until an inserted toothpick comes out clean).

1. Cool on a wire rack.

These muffins are also delightful drizzled with a sweet lemon glaze (recipe below).

Sweet Lemon Glaze

Ingredients:

• • 1 cup powdered sugar

• • 2 Tbsp. milk

• 2 drops lemon essential oil

Instructions:

1. 1. While muffins are cooling, whisk together sugar, milk, and lemon essential oil in a small bowl.

1. Drizzle glaze over muffins and allow to cool completely on a wire rack.