Ingredients:
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup milk (any kind)
- ½ cup Lemon Premium Olive Oil
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon Pomegranate Dark Balsamic Vinegar
Instructions:
- Preheat your oven to 375ºF (190ºC) and line a muffin tin with paper liners or grease it with some oil.
- In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, combine the milk, lemon EVOO, eggs, lemon zest, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay.
- Fill each muffin cup about 2/3 full of the batter.
- Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.