Meyer Lemon Poppyseed Muffins

(12 standard muffins)

When I first saw the Meyer lemons at the market I had visions of buttery pound cake in my head. I think these muffins turned out to be a good compromise. They are more "sugary" than my previous muffins, however they aren't laden with a ton of butter; I used olive oil.

Meyer lemons came from China where they were grown as ornamentals. They are thought to be a cross between a lemon and an orange or mandarin. The fruit is a bit larger than a standard lemon, with a beautiful golden hued peel. It's also less acidic and considered more flavourful than a conventional lemon.

muffin batter
3/4 cup whole wheat pastry flour
3/4 cup unbleached flour
1/4 cup ground flaxseed
1/4 cup poppyseeds
zest from the entire Meyer lemon, minced (reserve 1 tsp)
1 tsp baking powder
1 tsp baking soda
1/3 cup agave nectar or honey
1 cup unsweetened applesauce
1/4 cup lemon yogurt
1/4 cup olive or canola oil
2 eggs

glaze
1/2 cup icing sugar
1/3 cup fresh squeezed Meyer lemon juice
1 tsp Meyer lemon zest, minced

Preheat oven to 350°F. Line the muffin tins with paper or grease and set aside.

Combine the flours, flaxseed, poppyseeds, lemon zest, baking powder and baking soda in a bowl. Mix well.

In another bowl whisk together the agave nectar, applesauce, yogurt, oil and eggs. Pour this over the dry ingredients; stir until just combined.

Spoon the mixture into the prepared muffin tin, dividing the batter evenly between the 12 cups.
Bake for about 17-22  minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove.

While the muffins are in the oven prepare the glaze. Stir together the sugar, lemon juice and zest until well combined.

Prick each hot muffin deeply a few times with a toothpick. Brush the glaze over each muffin allowing it to soak in, until it's all used up. Cool in the tins.