Prep: 1. Preheat the oven to 375 degrees. Grease a muffin tin or use paper liners. 2. Zest and juice lemons. Make: 1. Combine the lemon zest and the sugar in a medium mixing bowl. Rub together with your fingers to release the lemon flavor from the zest. Add the flour, baking soda, and salt; stir to combine. 2. In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, yogurt, milk, chia seeds, poppy seeds, and honey. Add to the flour mixture and stir until just combined. 3. Pour batter into prepared muffin tins; bake for 12-14 minutes or until a toothpick comes out clean.
These also work well using oat flour instead of the all purpose for a gluten free treat (just grind up oatmeal in the food processor or coffee grinder). If you prefer you can also exclude the chia seeds and just use more poppy seeds. If you want to make these more like dessert than breakfast this glaze is a great addition! Mix together: 1 cup powdered sugar 1 tablespoon honey 2 tablespoons milk 1 tablespoon salted butter, melted Drizzle the glaze over slightly cooled muffins and enjoy!