Hannibal Regional Blog


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whole grain lemon poppy seed muffinRemember the discussion about the benefits of seeds? Why not incorporate them into some well-known favorite recipes? Poppy seed muffins are perfect for breakfast, dessert or a snack and pair great with fruit and/or a cup of milk. Making muffins for breakfast can be a treat for kids and something different to look forward to, especially if they are involved in the baking! The recipe below is 100% whole grain and incorporates 3 different kinds of seeds. Get creative with favorite baked goods by substituting whole wheat flour and adding different seeds such as those below. Include the kids with baking so they will be more likely to try them.

Whole Grain Lemon Poppy Seed Muffins
1¼ cups whole wheat white flour
1 cup oat flour
⅔ cup granulated sugar
2 TBSP poppy seeds
2 TBSP chia seeds
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 TBSP lemon zest or zest of 3 lemons
1/3 cup flaxseed meal
1 TBSP apple cider vinegar
½ cup plus 1 TBSP milk (may use non-dairy milk)
⅓ cup of freshly squeezed lemon juice (or ~3 lemons)
1 large egg, room temperature
3 TBSP flaxseed or canola oil
1 tsp pure almond extract (or vanilla)

Preheat oven to 425F and grease muffin pan with coconut oil, set aside.
In a large bowl combine dry ingredients and set aside.
In separate bowl, combine apple cider vinegar, milk and lemon juice.
Pour wet ingredients into large bowl of dry ingredients, and then add egg, oil, and almond extract. Gently stir until just combined, try not to overmix. Batter will be thick.
Evenly disperse batter into greased muffin pan, filling about ⅔ way full.
Bake muffins at 425F for 5 minutes, then drop oven temperature down to 375F, and bake for an additional 8-10 minutes. Check middle of muffins with a toothpick, which should come out with little to no crumbs when done. Let cool. Store muffins up to 5 days.


Blog post provided by:
Katie Foster, RDN, LD,
Nutrition Services
Hannibal Regional