I recently made a lemon poppy seed bread. It was dense and buttery and everything it should have been, but today I was craving something light and airy and lemony.

It’s hard to get lemony enough for my taste, but since I don’t like my baked goods too sweet, the lemon shines through more. A little vanilla extract takes the edge off, so the muffins aren’t tart. The poppy seeds add a delightful “pop” and I thoroughly enjoyed my breakfast.

If you fear the lemon, sprinkle a little turbinado (raw, coarse) sugar on the tops of your muffins. They’ll look spectacular and your sweet tooth will be satisfied.

Lemon Poppy Seed Muffins

Ingredients:

• 1 3/4 cups sprouted spelt flour (or your favorite)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon poppy seeds
• 1/4 – 1/3 cup agave syrup, or your favorite sweetener
• 1 egg
• 1/2 cup milk (I used unsweetened vanilla almond milk)
• 1/4 cup lemon juice
• 1/3 cup oil (I used rice bran)
• 1/2 teaspoon vanilla
• 1/2 teaspoon lemon zest (optional)
• turbinado sugar for sprinkling (optional)

Mix the dry ingredients together in a large bowl and the wet in a medium bowl. Add the wet to the dry and mix until just moist. Fill 12 greased muffin tins and sprinkle each with turbinado sugar if you wish. Bake at 400 degrees for about 16 minutes. Enjoy with a little butter or just fresh out of the pan. My kid had three — is that a shining recommendation, or what?