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Spring Greens Salad w/ Lemon Poppy Seed Dressing

Common Salad Green Chart We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer.  While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming.  This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored. For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping
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Raspberry Lemon Poppy Seed Muffins


Fresh fruit has been playing a major role in my last few posts and this post is no different. Well, it's a different fruit....Raspberries! And not any kind of raspberry but those grown in our garden, Garden fresh raspberries. We grow two kinds of Raspberries: Red and Golden. Red Raspberries are usually more abundant so we use them for recipes, while the golden raspberries are eaten straight off the branch.
One of my favorite summer recipes is raspberry lemonade, and I thought, "I have fresh raspberries and lemons...Hey why not make a Raspberry Lemon breakfast muffin!" 
These Mini-Muffins are full of fruity flavor reminiscent of a Raspberry Lemonade, just what you need to perk you up during these hot days.
The sweet, soft Raspberries meld with a Lemony Tang in these soft Poppy Seeded Muffins.

Here's my recipe for Raspberry Lemon Poppy Seed Muffins:

Makes 12 Muffins or 24 Mini Muffins

Ingredients:

 2 Cups Unbleached Flour
2/3 Cup Sugar
1/2 Cup Butter
2 Eggs
1/2 Cup Milk
1 tsp Baking Powder
1/4 tsp Salt
4 Tblsp Poppy Seed
1 Tblsp Lemon Zest
1 Lemon Squeezed
1 Pint Raspberries

Prep Work: Preheat the oven to 375F, and oil/line the muffin pans.

Directions:
1. Cream the sugar, lemon zest, lemon juice, and butter till well incorporated.


2. Mix the flour, baking powder, and poppy seeds. Add the eggs, and milk to the creamed sugar. Then add the flour mix to the creamed sugar and mix. After mixing slowly add the raspberries.


3. Use a Tablespoon to fill the muffin tins about 3/4 of the way full. Bake at 375F for 30 minutes.
4. After baking allowing to cool on a rack before serving.


Enjoy!

I have entered this into Simply Eggcellent, hosted by Dominic at Belleau Kitchen and in a Treat Petite Event Let's Get Fruity, hosted by The Baking Explorer and Cakeyboi.


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  1. UnknownJune 26, 2015 at 9:39 AM

    oh I love those golden raspberries, my neighbour has a few bushes and I do sneak the odd one now and again and they are like little nuggets of glorious summer. Your muffins look superb. A wonderful link for Simply Eggcellent, thank you x

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  2. essay bestMay 18, 2017 at 11:02 AM

    It looks delicious to me and not so expensive as well. Need to try it out for sure. Thank you for sharing the recipe and keep posting such delicious recipes

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