Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
I have done approximately 70 muffin recipes in my time doing PDXfoodlove. Don’t go check the index. It is woefully out of date. Try the “muffin” tag instead. But you may be wondering why I’ve never done a lemon poppy seed recipe. The answer is because I didn’t have any poppyseeds and always forgot to buy them. Brilliant, I know. I am a genius.
The terrible thing is, Dave really likes lemon poppy seed baked goods. When he mentioned that it was one of his favorites, that was when it finally stuck in my brain to get some. And I did, and I almost made a mess in the bulk aisle. Again. But I got them home and I got them into these beautiful muffins. Which for some reason did not rise super well this time, but were nonetheless very delicious.
Here’s what you need:
2/3 cup sugar
Juice of 1 lemon
3/4 cup Greek yogurt
1 1/2 teaspoon pure vanilla extract
1/2 cup vegetable/canola oil
2 large eggs
2 cups AP flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
Preheat the oven to 400.
In a medium bowl, mix the wet ingredients together with a whisk until well blended. Stir together the dry ingredients in another bowl.
I bet you can guess what comes next! It’s the classic muffin method. Add the dry ingredients to the wet ingredients and fold in with as few strokes as possible.
Bake for 18-20 minutes, or until the edges are golden-brown.