Lemon Poppyseed Mini Muffins


Muffins always make for quick and easy mornings, so this past Sunday I baked these little guys up for weekday breakfasts.  I've been wanting to try out this recipe that I found on Baking Bites for a while now.  I needed a little bit of lemon zest for dinner Sunday night, so I thought I'd use the rest to finally bake these up.  I'm so glad that I did because these are delicious!

2 cups Flour
1 teaspoon Ground Coriander
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cub Butter, at room temperature
1 cup Sugar
1 tablespoon Lemon Zest
2 Eggs
1/2 teaspoon Vanilla Extract
2 tablespoons Poppyseeds

In a medium bowl, whisk together the flour, coriander, baking soda, and salt.  In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy.  Beat in the eggs, one at a time, followed by the vanilla.  Beat in the flour mixture and poppyseeds on low speed.  Batter will be fairly thick.  Divide batter evenly into 36 prepared mini muffin cups.  Bake at 350 degrees for 11-14 minutes, until a toothpick inserted into the center of a muffin comes out clean.  Cool mini muffins on a wire rack.