Lemon Poppyseed Mini Loaves

This space has been a little quiet because I've been spilling my heart open for The Village Magazine. I am honored and excited to be writing for their online journal over the next few months, as well as their quarterly magazine's upcoming issue. If you are a mama and haven't not already discovered this beautiful community, you will want to head over there right away and check it out! Here is a link to the first journal post, for anyone interested. 

Lemon Poppyseed Mini Loaves

Makes 8

1 1/2 c. flour

3/4 tsp. baking powder

1/4 tsp. baking soda

3 tbsp. poppy seeds 

3/4 tsp. sea salt

1 cup sugar

1 tbsp. lemon zest

3/4 c. plain yogurt

3/4 c. whole milk

1 egg  + 1 egg yolk

1/2 c. coconut oil, melted

1/4 c. lemon juice

1/2 tsp. vanilla extract

Glaze

3/4 c. powdered sugar

3-4 tbsp. lemon juice

1/4 tsp. vanilla

Preheat oven to 425. Combine Flour, baking soda, baking powder, salt and poppy seeds in a large bowl. In another small bowl combine sugar and lemon zest. Using the back of a spoon, grind the lemon zest into the sugar until it is infused with lemon, and then mix into the other dry ingredients and set aside. In a medium size bowl whisk together eggs, yogurt, milk, coconut oil, lemon juice and vanilla. Pour the wet ingredients over the dry and mix until just combined. Pour batter into oiled mini loaf pans and bake for 30-35 minutes or until cooked all the way through. Check using a knife or toothpick. Let cool completely before removing from pans. 

Whisk together powered sugar, lemon juice and vanilla and drizzle over mini loaves. Enjoy!