Lemon-Poppyseed Cornbread Mini Muffins

Lemon-Poppyseed Cornbread Mini Muffins - A versatile mini muffin that can be served with a savory meal or enjoyed on its own! | foxeslovelemons.com

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 11th while we celebrate the deliciousness of brunch and prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway. Please visit them all for more information.

Lemon-Poppyseed Cornbread Mini Muffins - A versatile mini muffin that can be served with a savory meal or enjoyed on its own! | foxeslovelemons.com

As much as I love (LOVE!) giant lemon-poppyseed muffins from coffee shops, let’s face it – they’re not the healthiest. Also, I’ve never had good luck making them at home. I’ve tried at least a dozen recipes (from trusted cookbooks, online sources, and even my culinary school baking manual), and have had the same problem each time – the tops cave in. I have no idea if there’s a problem with my oven, muffin pan, or something else. While these concave muffins still taste great, everybody should be entitled to a firm muffin top. On your muffin. Not your pants. I digress . . .

Lemon-Poppyseed Cornbread Mini Muffins - A versatile mini muffin that can be served with a savory meal or enjoyed on its own! | foxeslovelemons.com

I decided to take matters into my own hands and come up with my own recipe. First, I decided to make MINI muffins, so there’d be a much better chance they would get firmly cooked through without caving. Also, I used a combination of Dixie Crystals sugar, and Bob’s Red Mill Whole Wheat Pastry Flour and Cornmeal, thinking that the cornmeal would add a bit of sturdiness.

They totally worked! Not only were these cornbread mini muffins not concave, but in fact they were downright perky. They also have a super versatile flavor, thanks to them being a hybrid between traditional cornbread muffins and lemon-poppyseed muffins. They can pair with a hearty beef stew, as the subtle lemon flavor is a nice counterpoint to the richness of the meal. They can also be eaten as is, or simply spread with a little bit of Bonne Mamam apricot preserves.

Well, that about does it for me for #BrunchWeek 2014. I’ve had a great time bringing you my best ideas for brunch. I hope the mothers in your life can enjoy some of these tasty treats on Sunday!

Lemon-Poppyseed Cornbread Mini Muffins - A versatile mini muffin that can be served with a savory meal or enjoyed on its own! | foxeslovelemons.com

Have you entered the gigantic #BrunchWeek giveaway yet? There are a TON of great prizes, including brunch ingredients, kitchen equipment and gift baskets. Click here to find out more and enter to win!

Lemon-Poppyseed Cornbread Mini Muffins

Ingredients:


  • Nonstick cooking spray

  • 1/2 cup cornmeal

  • 1/2 cup whole wheat pastry flour

  • 3 tablespoons granulated sugar

  • 1 teaspoon baking powder

  • Zest of 1 small lemon (about 2 teaspoons)

  • Pinch of sea salt

  • 1 egg, lightly beaten

  • 2 tablespoons extra virgin olive oil

  • 1/2 cup milk

  • 1-1/2 teaspoons poppyseeds

  • Juice of 1 small lemon (about 1-1/2 tablespoons)


Directions:


  1. Preheat oven to 400 degrees F. Spray mini muffin pan with cooking spray.

  2. In large bowl, whisk together cornmeal, flour, sugar, baking powder, lemon zest and salt. Add egg, oil, milk, poppyseeds and lemon juice; stir until just combined. Spoon batter into 20 prepared mini muffin cups (fill cups about 3/4 of the way full).

  3. Bake 8 to 9 minutes or until toothpick inserted in center of muffin comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and transfer to wire rack to cool completely.



This recipe originally appeared here on the Naturebox blog.


Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Be sure to check out today’s other lovely #BrunchWeek recipes:

Brunch Beverages:



Brunch Eggs:



Brunch Main Dishes:



Brunch Sides:



Brunch Breads and Grains:



Brunch Desserts:

 

Disclosure: California Walnuts, Bob’s Red Mill, OXO, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing prize for this week’s giveaway free of charge. I was provided with whole wheat pastry flour from Bob’s Red Mill, apricot preserves from Bonne Mamam, and sugar from Dixie Crystals to use for #BrunchWeek. I was not compensated for writing this post, and all opinions are my own.