lemon poppy olive oil muffins

makes 18

2 cups (8.5 ounces) flour

1/2 cup (125ml) extra virgin olive oil or regular

1 (8 ounces) cup sugar

1 tablespoon (11 grams) baking powder

1 tablespoon (9 grams) poppy seeds

3 large eggs (200ml), at room temperature

Freshly squeezed juice of 1 lemon (50ml)

Freshly grated zest of 1 lemon

1/2 teaspoon (3 grams) coarse sea salt

1/2 cup (125ml) milk

Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners; set aside. Whisk flour, lemon zest, baking powder, salt and poppy seeds in a bowl; set aside.

In a separate bowl, whisk eggs, sugar, olive oil and lemon juice. Add flour mixture and pour in milk, stirring well with a wooden spoon to combine. Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 23 to 25 minutes, until edges are golden and center springs back when gently touched (you can also use the good old skewer test for doneness).