2 cups flour
3 tbsps poppyseeds
1 - 1 1/2 tbsps lemon zest (2 lemons)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tbsps vegetable oil
1 tsp almond extract
2/3 cup sugar
1/2 cup Greek yogurt (vanilla, lemon or berry)
3 tbsps fresh lemon juice
1/2 cup milk
1/2 cup raspberry jam
Mix the first 6 ingredients together in a bowl. Set aside.
In a large bowl mix the vegetable oil, egg, almond extract, sugar, yogurt, lemon juice and milk together.
Add the dry ingredients to the wet and mix just until combined.
Line a muffin tin with papers and drop a big heaping tablespoon of batter in each. Dollop about 2 tsps of jam in each and spoon on the remaining batter.
Bake at 350 F for 17-20 minutes.
Cool no more than 10 minutes before removing to a rack to cool completely as any jam oozing out will stick to your pan.
Put your feet up and enjoy one with a cup of tea.