Now that it’s getting chilly at night,  I’m happy to turn on the oven in the mornin

Now that it’s getting chilly at night,  I’m happy to turn on the oven in the morning and bake some fall treats. The lemon juice in these muffins is from lemons grown on the corner of my block. If you live in an area where lemons grow, you’re lucky like me! Free lemons! Raspberries are in season, but you could use any berries in these, or leave them out. I harvested the poppy seeds from bread seed poppies growing in our front garden last spring. Mix 2 cups flour, ¾ cup cane sugar, 2 tsp baking powder, ¼ tsp baking soda, lemon zest, 1 tsp salt, 3 tblsp poppy seeds.In another bowl mix 2 eggs, ¼ cup melted butter (or coconut oil for a healthier option), 1 tblsp olive oil, 1 cup plain yogurt, 1 tsp vanilla, the juice of 1 lemon.Heat oven to 400. Line a muffin tin with paper iiners. Mix the wet, sift together the dry, combine them just until combined. Spoon into the muffin cups. Top each one with a few frozen raspberries and a little more turbinado sugar.Bake for 15 minutes or so at 400 until they spring back when touched lightly.Mix 3 tblsp organic powdered sugar with a little lemon juice and drizzle it on as a glaze. Yummmm! -- source link

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