I thought rather then end my day of baking in a down cycle, I’d take one more crack at a recipe. This one worked! I thought it up when I was taking a long, much needed walk. This recipe evolved from the King Arthur recipe. Instead of cocoa, I used a pack of lemon instant pudding. It was a longshot, but I didn’t have much to lose. In place of vinegar, I used lemon juice. For more lemon flavor, I added a tablespoon of lemon zest, which wasn’t quite lemony enough for me in the end, which is why I recommend using 1-2 tablespoons of zest. These have a light texture and rise very high. My only small complaint is they could be lemonier, but that seems like an easy fix. You may want to try this recipe with lemon yogurt if you have some around. Milk worked fine, but again, anything to up the lemon flavor would be good. If you use lemon yogurt, let me know!
1 (4 serving size) package instant lemon pudding mix (Jell-O Brand)
1 3/4 cup cake flour
3/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons poppy seeds (more if desired)
1 cup milk or test with lemon yogurt (I used milk)
1 tablespoon fresh lemon juice
8 tablespoons butter, melted
1-2 tablespoon grated lemon zest (my friend taste tested and thought 1 was fine)
Preheat oven to 425 degrees F. Spray 10 muffin cups with flour-added spray (you will have two empty indentations in a 12 cup muffin pan. Fill the two remaining empty tins halfway with water. This helps the muffins bake more evenly.
In a large bowl, whisk together pudding mix, flour, sugar, baking powder, baking soda and salt. Stir in poppy seeds.
In a medium bowl, whisk together eggs, milk, vanilla and lemon juice. Add this mixture to the dry ingredients and then pour in the melted butter. Using a wooden spoon, stir batter just until combined.
Evenly divide batter between 10 muffin cups lightly coated with flour-added cooking spray.
Bake for 17 minutes or until a toothpick placed in the center comes out clean or with a few moist crumbs attached. Remove and place pan on a wire rack for 5 minutes. Remove the muffins from the pan and let cool.