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Citrus Raspberry Poppyseed Muffins

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.
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings: 36 mini muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Muffin pan

Method
 

  1. Combine dry ingredients in one bowl and whisk gently to combine.
  2. Combine wet ingredients in a separate bowl and whisk gently to combine until the jam is incorporated.
  3. Pour the wet ingredients into the dry ingredient bowl and whisk gently to combine.
  4. Spray silicone lined mini muffin pan with oil.
  5. Spoon batter into a silicone mini muffin plan.
  6. Bake at 350 degrees F for 20-22 minutes. Remove from oven and allow to cool.
Optional Glaze
  1. Whisk together powdered sugar and oat milk.
  2. Using a pastry brush, lightly coat each cooled muffin top with glaze and allow to dry.
  3. 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.