Emily, this is actually your third birthday gift because I bought number 2 today, but you haven’t received it yet and I don’t know exactly how to count anyway.
Banana Blueberry Lemon Poppyseed Muffins
Preheat Oven: 350
Emily, do that first(!)
In Bowl #1 (the LARGER bowl):
1 cup Milk
any kind, including Lactose Free, works, although I’d stay away from Soy
1/4 cup Oil
your choice but probably Canola
Splash of Vanilla
1/4 cup Honey
1/4 cup Brown Sugar
1/4 cup White Sugar
1/4 cup Lemon juice
1 or 2 mashed up bananas
Scoop of yogurt or cottage cheese? Sometimes I do that
In Bowl #2 (the smaller bowl):
2 cups Flour
any amount of it can be whole wheat, yummy
2 tablespoons Poppyseeds
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
Mix both bowls thoroughly. Then pour Bowl #2 (dry) into Bowl #1 (wet). Mix it up. No chunks.
Add blueberries like a fool. Usually I use about half a bag of the frozen variety. It just seems like the right amount. I also think the littler ones are better.
Grease yo pan.
Will probably make about 12 littles or 6 bigs, but it depends what you add exactly. Don’t be afraid to fill them up, these aren’t big risers.
Cook time: Between 15 and 22 minutes
Emily, set a timer.