2 1/3 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR
1/2 cup sugar
1/4 cup brown sugar
3 tbsp. poppy seeds
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, melted
2 tbsp. lemon zest
4 tbsp. lemon juice
2 tbsp. orange zest
1/4 cup orange juice
1/2 cup plain Greek yogurt
1 tsp. vanilla
Preheat oven to 425⁰F (220⁰C). Prepare muffin tin.
In large bowl, whisk flour, sugars, poppy seeds, baking powder, baking soda and salt.
In a medium bowl, whisk butter, lemon juice and zest and orange juice and zest.
Add eggs one at a time, mixing after each addition. Mix in yogurt and vanilla.
Add wet ingredients to dry mixture and gently mix. The batter will be thick.
Spoon batter into muffin tin, filling them to the top.
Bake at 425⁰F (220⁰C) for 5 minutes; reduce temperature to 375⁰F (190⁰C) and continue baking 10-13 minutes longer or until lightly golden.