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This recipe from our baker Mymi Eberhardt uses poppy seeds and our new Curcumade blend. If you have fruit try adding it to the bottom of the pan for a beautiful and tasty treat.
Makes one 9x5" loaf, 12 muffins, or 30 mini muffins
240 grams all purpose flour
2 grams baking soda
460 grams sugar
95 grams olive or canola oil
190 grams egg (4 large)
70 grams labneh or greek yogurt
In a large bowl sift together the flour, baking soda, salt, and sugar and form a well.
Whisk the oil, lemon(or vanilla) extract, egg, and yogurt together until well combined and pour into the well.
Stir slowly at first and as the batter forms stir vigorously to beat out any lumps and form a smooth batter.
Scoop into a greased or lined muffin tin (optionally line the bottoms of the cups with a slice of fruit, pineapple, mango, etc.). Bake the muffins at 375°F for about 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Enjoy warm.
If making a loaf, use a standard loaf pan (9"x5") and bake at 350°F for 45-60min (until a skewer inserted into the center comes out clean). It may occasionally overflow a bit while baking, so on the rack below place a sheet pan to catch any drips. Do not place the pan directly under the loaf as this can affect cooking. The loaf will keep for about a week at room temperature if tightly wrapped.
Questions? Contact firstname.lastname@example.org