i never thought i’d like lemon poppy seed muffins, but once i tried them i was hooked. i was on a little bit of a baking binge today and decided i wanted some. i didn’t have quite enough lemons, but i did have plenty of blood oranges..


before i even start, please note that the original recipe for these muffins comes from My Boyfriend’s Kitchen. thanks for the delicious recipe i (just barely) tweaked for this one.



2c all purpose flour
2/3c sugar
1T baking powder
1T poppy seeds
1/2t salt
3/4c non-dairy milk
2t lemon juice
1/4c minus 2t blood orange juice
1/2c vegetable oil
2t vanilla extract
2T blood orange zest

preheat your over to 375°F and line 12 muffin tins. in a bowl, sift all dry ingredients together. in a separate bowl, combine all the wet ingredients. make a well in the center of the dry and pour in the wet. mix until everything is just barely combined and the batter is a light pink (unfortunately, the color bakes out :(). spoon the batter into the muffin tins and bake for 23 minutes. allow to cool on a wire rack for a minute or two, but eat at least one hot. like steaming hot.


i don’t usually glaze muffins (an attempt to allow myself to believe i’m eating something healthier than cupcakes), but maybe one day i’ll play around with a spicy herby topping for these. or maybe you could just sift some powdered sugar and nutmeg over them.

NOTE: blood oranges freaked me out the first time i saw them. i was probably about 12 or 13 and i thought i was peeling a regular orange in a dimly lit room. i was mistaken.

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