Lemon Poppy Seed Squares

I’m back to baking more delicious treats! I whipped these up on Saturday morning while I was enjoying a cup of coffee. We were up early because my husband wanted to run to the local hardware store to grab some items he needed to paint. Our daughter turned 13 in March and we decided we would makeover her room to be more grown up. The weather was great this weekend and we took full advantage of being able to open the windows. Her room came out great and just needs a few finishing touches.

Back to these lemon poppy seed squares … the recipe is originally for a loaf, but I decided mini squares would be better – plus they’re individually sized. We all need a bit of portion control these days. Being stuck at home, we’re all snacking nonstop. The bars are just the perfect amount of lemon and poppy seeds. They’re made with Greek yogurt and olive oil and delicious and moist!

Lemon Poppy Seed Squares | Join Us, Pull up a Chair

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
zest of one lemon
3/4 cup Greek yogurt
1 cup sugar
2 eggs, lightly beaten
2 1/2 Tbsp poppy seeds
2 1/2 Tbsp fresh squeezed lemon juice
1/3 cup olive oil
2 1/2 Tbsp milk
1/2 tsp vanilla extract

Preheat your oven to 350 degrees. Lightly spray a muffin tin with nonstick cooking spray. In a medium bowl, whisk to together the flour, baking powder and salt. In a large bowl, combine the sugar, lemon zest, yogurt, eggs, poppy seeds, lemon juice, oil, milk and vanilla extract. Add in the dry ingredients and mix until just combined.

Divide the batter among the muffin tins. Bake for 18 to 22 minutes or until the tops are start to turn lightly golden brown. Remove from oven to allow to cool for 5 minutes and then remove from the pan to cool completely.

Source: Garnish with Lemon

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