Lemon pulpyseed muffins
10 Tbsp. unsalted butter, softened 3⁄4 cup sugar 1⁄4 cup honey 2 large eggs 3 cups all-purpose flour 1 Tbsp. baking powder 1⁄2 tsp. baking soda 3⁄4 tsp. salt 3 Tbsp. poppy seeds 1 1⁄2 cup Greek yogurt 3 Tbsp. fruit or veggie pulp
Preheat the oven to 375 degrees. In a large bowl, cream together butter, sugar, honey and eggs. In a separate bowl, combine flour, baking powder, baking soda, salt and poppy seeds. Mix half the flour mixture into the wet ingredients, then mix in yogurt and pulp. Mix in the rest of the flour. Pour into muffin tin lined with paper cups. Bake for about 10 minutes or until golden brown.