Yesterday I bought a bunch of lemons imported from Chile (on sale, of course). So there’ll be a couple of lemon-related posts on this blog from now on. This is the PART-1: Lemon poppyseed muffins. The recipe is here. I didn’t have lemon-flavored yogurt so I used regular yogurt.
Very moist and fluffy, but the lemon juice poured over the muffins at the end made them a bit too lemony for me. I should have tasted the juice before using it.
For those who are wondering: These are the poppyseeds I can get at regular supermarkets here in Kochi, Japan. I do see some black ones here and there, but the majority is "white" (well, actually it's more like beige, but you know what I mean), I guess. Are these different from what you usually use in your country?