Itsy Bitsy Foodies

In honor of Mother’s Day I am sharing a recipe for muffins because I make muffins with my boys all of the time.  They are one of the quickest and simplest things to make with kids.  Our muffin of choice is constantly changing from bran muffins, to peanut butter banana muffins, to raspberry banana oat muffins, to our most recent creation of pb-banana-oat muffins {recipe for these to come}.

Earlier this spring, my 5-year-old requested lemon poppy seed muffins.  My 3 and 5-year olds took turns dumping ingredients, cracking eggs, and whisking the batter.  I really stepped back and let them take over.

With or without the lemon glaze, these lemon poppy seed muffins are a sweet way to treat your mom and celebrate spring as we get ready to head into summer.

*I referenced many recipes but ultimately used one that happened to be the same from Brown-Eyed Baker and Two Peas & Their Pod, a recipe which was originally from Dorie Greenspan’s book – Baking: From My Home to Yours.  If you want to up the ante and make a cake, you can also add the poppy seeds and lemon juice to a basic pound cake and bake the batter in cake or cupcake form.