Citrus Raspberry Poppy seed Muffins
Fresh lemon and orange zest combined with soy yogurt, oat milk, semolina flour, and raspberry jam for a touch of sweetness. Perfect for a quick breakfast on the go, snack, or school lunches.
Equipment
- Muffin pan
Ingredients
Dry Ingredients
- 1 cup four
- 2/3 cup semolina flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp poppyseeds
Wet Ingredients
- 1 tbsp olive oil
- 1 5.3 oz container vanilla soy yogurt
- 1/2 cup raspberry jam (cherry, blueberry, strawberry, or blackberry also work well)
- 2 Meyer lemons zested and juiced
- 1 Orange zested and juiced
- 1/3 cup orange juice
- 1/4 cup oat milk
Optional Glaze
- 4 tbsp powdered sugar
- 1 tbsp oat milk
Instructions
- Combine dry ingredients in one bowl and whisk gently to combine.
- Combine wet ingredients in a separate bowl and whisk gently to combine until the jam is incorporated.
- Pour the wet ingredients into the dry ingredient bowl and whisk gently to combine.
- Spray silicone lined mini muffin pan with oil.
- Spoon batter into a silicone mini muffin plan.
- Bake at 350 degrees F for 20-22 minutes. Remove from oven and allow to cool.
Optional Glaze
- Whisk together powdered sugar and oat milk.
- Using a pastry brush, lightly coat each cooled muffin top with glaze and allow to dry.
- Serve with additional jam if desired.
Notes
*Any type of jam without large chunks of fruit will work. Raspberry, Cherry, Blueberry, Blackberry and Strawberry varieties complement the citrus flavor.