Lemon Poppy Seed Muffins

My fine art photo class has our final critique at 8 am on Monday morning of finals week (way too early for any final ever let alone one where we are expected to engage with each other about our photo projects) and we decided to lessen the morning struggle by having a little breakfast pot luck. Although I have no idea if anyone other than me and one of my friends are baking, I decided to make a quick muffin recipe I wanted to try for critique tomorrow!
I went for a very basic lemon poppyseed muffin recipe because I recently got some poppy seeds and really wanted to use them in a recipe and that just seemed like the obvious recipe to go for. At least if it’s only two of us bringing in food at least I am proud of mine!

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Lemon Poppy Seed Muffins

3 eggs
1/4 cup unsweetened applesauce
1/8 cup canola oil (or replace with the same amount of added apple sauce)
1 cup sugar
2 lemons (juice and rind)
1 whole wheat flour
3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons poppy seeds

Mix eggs with wet ingredients and beat till smooth. Add dry ingredients.
Bake at 350 for around 10 – 12 minutes.

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