Lemon Poppyseed Muffins

So today was a lazy Saturday. We had plenty of leftovers (and might I add again just how delicious that mac and cheese was!!), so there was really no need cook. Plus, I had a get-together with some members of my local alumnae chapter, so I really had no reason to make anything (hors d'oeuvres were provided, as was tasty wine). But, I did make breakfast this morning (lemon poppy seed muffins with a delicious cinnamon flavored coffee). Here's the recipe for the coffee:
Thanks to my good friend girlyjock for introducing me to this idea
Prepare your coffee like you normally would, but then add about a tsp of cinnamon to the grounds before starting the brewing - it adds a nice warm touch!

And then for the muffins:

Ingredients:
3 cups unbleached all purpose flour ($0.50)
1 cup honey ($0.50)
3 tbsp poppy seeds ($0.25)
1 tbsp grated lemon peel ($0.75)
1 tsp baking soda ($0.05
2 tsp baking powder ($0.05)
1/2 tsp salt (negl. $)
16 oz plain low-fat yogurt ($1.00)
1/2 cup fresh lemon juice ($0.75)
1/4 cup applesauce ($0.10)
2 eggs ($0.25)
1 1/2 tsp vanilla ($0.10)

Preparation:
Preheat oven to 400. Grease 12 large muffin cups (or smaller muffin cups and a bread pan, which is what is pictured above).
Combine flour, poppy seeds, lemon peel, baking powder, baking soda, and salt in large bowl. Combine all other ingredients in small bowl until well blended. Stir into flour mixture just until moistened. Spoon into muffin cups, filling 2/3 full.
Bake 25-30 minutes (about 15 minutes if you are making small ones - don't make the same mistake I did and burn the edges by cooking them too long!) (25-30 is also good if you make it in two small bread pans). Cool until ready to serve.

Cost:
Total cost - about $5.20
Cost per serving - about $0.65

Nutrition Facts:
click here


I've been wanting to make these for almost a week now, and short of the slight burning of a couple muffins, the recipe did not disappoint! I highly recommend it, but keep an eye on them so they don't burn!