Being the avid baker I am, I like to think of different ways to make muffins. I just think muffins are the perfect little snack, that can keep you energized until you have your next big meal. I had looked through my Muffins cookbook and found a "lime and poppy seed muffin" recipe that I wanted to try. I just happened to have a pint of black berries sitting in my fridge waiting to be used, so I figured why not add them in since citrus pairs well with berries. The match was "heaven". My husband Matt took a few of these to work for his co-workers to try, and later at home he told me that one of them said that the muffins were "exquisite". Needless to say, with an endorsement like that I knew I had to post this recipe for all of you to try.

Adapted and modified from the "Lime and Poppy Seed Muffins" recipe in the "Muffins" cookbook (2005). Written by: Gemma Reece.

Makes 12 muffins

Preheat the oven to 375 degrees F.

Baking time: 25 minutes


  • 1-1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1-1/8 cups superfine granulated sugar
  • 3/4 cup extra virgin olive oil
  • 1 large egg
  • 1 large egg white
  • 2/3 cup milk
  • 1 tbsp lime juice
  • 1 tbsp grated lime zest
  • 1 pint of blackberries

Preheat the oven to 375 F and lightly oil a 12-cup muffin pan or line with paper muffins cups. In a large bowl, add in the flour, baking powder, salt, and superfine sugar. In a separate bowl, whisk together the oil, eggs, milk, lime juice and the lime zest.

Add the wet mixture into the dry mixture and gently stir it together, until just combined. Gently mix in the blackberries at this point. Then spoon the batter evenly into the prepared muffin pan and bake in the oven for 25 minutes or until golden on top. Cool the muffins for a good 15 minutes before taking it out of the pan. The muffins are delicious served warm or at room temperature.

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