Prep Time: 15 minutes
Cook Time: 25 minutes
Serving Size: 12 mini cakes
Ingredients:
1 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons poppy seeds
1/2 cup Greek yogurt
2 eggs
Zest of 1 lemon
1/4 cup lemon juice
1/4 cup vegetable oil
Instructions:
Preheat oven to 350°F. Grease mini muffin tin.
In a bowl, mix dry ingredients. In another, whisk wet ingredients.
Combine both until just mixed.
Divide batter into tin.
Bake for 20–25 minutes or until golden and toothpick comes out clean.
Cool and optionally glaze with powdered sugar + lemon juice mix.
