I have a weakness for any foods with poppyseeds. I like everything about those little blue seeds, from the taste to the crunch. We don't use them enough in our cooking and baking, I've decided, and we should fix that. One of our local writers, Leigh Anne, makes these beautiful lemon poppyseed muffins:
Other recipes you might enjoy:
Having house guests or celebrating spring? A batch of Raspberry Streusel Muffins will brighten any breakfast menu.
How to make delicious pumpkin muffins you can prep the night before and bake in the morning! Plus a low-carb bonus for guilt-free eating...
Muffin tin mini food recipes for every occasion! Everything is cute in “mini” even food.
I had the idea of making Hershey Kiss blossom cookies, but using Biscoff spread instead of peanut butter, and subbing in caramel-filled Kisses.
The best lemon ricotta pancakes have crispy edges and a light texture that is really delicious. Prep pancakes the night before, or freeze for later! Even your pickiest eaters will be asking when you’re making these pancakes again.
