Lemon Poppy Seed Muffins

It’s the lemons, puckering-ly sour, gleamingly fragrant, all chalked full of detoxifying acid, and so many seeds, sorted out.

The poppy’s siren painted hillside’s are rumored to be returning, following, or with thanks to, the the former season’s washouts, downpours, floods. Little tokens of remembrance. Imagine all the flower hearts that once burst and shed like confetti that have waited patiently for this moment in time, now. Imagine all the former seasons, yet waiting, we’ve still to see and thank.

There will yet be morning’s we begin with these sunny little muffins. Yet be mornings we begin with hope.

Lemon Poppy Seed Muffins

1.5 Cups Whole Wheat Flour
1.5 Cups All Purpose Flour
1 Cup Sugar
3/4 Cup Full Fat Yogurt
1 Stick Melted Butter
!/4 Cup (Olive) Oil
2 T Poppy Seeds
3 T Ground Flax
3 Eggs
Zest and Juice of Two Lemons

Heat oven to 375F. Prepare muffin tin with liners or a coating of butter. Whisk together sugar, yogurt, eggs, butter, oil, and lemon zest. Add poppy seeds and flax, mix. Incorporate baking powder into the flours, then add dry mix of ingredients into the bowl with wet mix, stir completely. Fill muffin tins about to the top. Bake roughly 25 mins or bouncy to the touch and golden.