Lemon Zucchini Poppy Seed Muffins

Ingredients:

• 1 lemon
• 1 cup of sugar
• 2 tsp poppy seeds
• 1.5 cups premium flour
• 0.5 tsp of soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 0.5 cups vegetable oil
• 1/4 cup sour milk or plain natural yogurt (not Greek)
• 0.5 tsp vanilla extract
• 2 large eggs
• 1 cup tightly packed grated zucchini (about 1 zucchini)

Preparation:

1. Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper cups.
2. Using a vegetable peeler, peel the lemon zest in wide strips, being careful not to cut into the white pith. Combine the lemon zest and sugar in a food processor and process until finely chopped, about 1 minute. Add the poppy seeds. Set aside 3 tablespoons of the mixture.
3. In a large bowl, combine the flour, baking soda, baking powder, and salt. In a medium bowl, combine the remaining lemon poppy seed sugar, vegetable oil, sour milk, vanilla extract, and eggs; add the flour mixture and knead into a dough. Add the zucchini.
4. Divide the batter among the prepared muffin cups, filling them three-quarters full. Lightly tap the bottom of the cup on the counter to even out the batter. Sprinkle the reserved lemon poppy seed sugar over the top of the batter. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, 23-25 ​​minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.