Lemon Poppyseed Quickbread Noms – Updated Method

Lemon PoppySeed Goodness
These quickbread muffins are NOM.

I’ve been puttering about in the kitchen lately, working on new recipes for an expanded edition of Incredible 420 Edibles, including more savory items.

This recipe literally fell out of my workbook when I picked it up this morning, so I thought I’d give it a try.  This used to be one of my production items when I worked for a cafe, so I knew it was a good one.  Added bonus:  we’ve finally entered citrus season, so everything is fresh and juicy at the markets.  Yesssssss.

As per usual, of my recipes that were production ones, it was just a list of ingredients and measurements, no instructions.  So, after a bit of reverse engineering, here’s the final result:

UPDATED METHOD BELOW!  After a trial run, these were realllllly dense and you needed a coffee to hork these down.  Solution:  separate eggs, create a meringue for lightness!


Lemon Poppyseed Quickbread

Yield:  one 9×5 loaf pan (10 slices) -or- 19 muffins

Dosage:  31mg per slice -or- 19mg ea muffin

Time:  1 hour start to finish

Oven:  350F

* Liquid Measuring Cup
* Measuring Spoons
* Measuring Cups
* Whisk
* Rubber Spatula
* Medium-size Bowl
* Large Bowl
* Small Saucepan

3 cups all-purpose flour
1 1/2 tsp salt
1 1/2 tsp baking powder

1 1/2 cups whole milk
1/4 cup poppy seed

2 cups sugar, divided
zest of two lemons
1 1/8 cup (9 oz) Cannabis Oil
3 eggs
1 1/2 tsp vanilla extract
1/2 cup lemon juice (from zested lemons, above)


Pour whole milk and poppy seeds into small saucepan.  Heat on low until milk begins to scald.  Remove from heat and stir poppy seeds that have floated to the top.  Allow to cool.

In medium bowl, combine flour, salt and baking powder.  Reserve.

Place 1 3/4 cups sugar and lemon zest in large bowl.  Using spatula, work zest into sugar, releasing the oils of the zest into the sugar.  Your kitchen is going to smell great after this — promise.

UPDATE:  Separate eggs.  In bowl or standing mixer, whip egg whites until frothy.  Slowly stream in remaining 1/4 cup sugar into whites and whip until stiff peaks.  Reserve.

Add egg yolks, Cannabis Oil, vanilla and lemon juice to bowl with sugar and zest, whisking to combine.  Whisk vigorously until mixture appears lighter in color.

Pour half of flour mixture into bowl with egg yolks and sugar and fold gently until somewhat combined.  Add half of the poppyseed/milk mixture and fold together with spatula until completely combined.

Repeat with remainder of flour and poppyseed/milk, folding until all flour is absorbed and there are no streaks and no flour chunks.

Fold in meringue into batter in thirds, using a spatula.  Make sure meringue is completely incorporated, no streaks.

Pour into greased loaf pan or muffin tins with liners, filling muffins all the way up to the top.  If you’re feelin’ jazzy, put sugar in the raw or granulated sugar on the top of your loaf or muffins before shoving into the oven.

Bake loaf for about 40 – 50 minutes or muffins for 25-20 minutes.  Loaf and muffins are done when toothpick inserted in the middle comes out clean.

Variations:  As with anything citrus, you can swap out for other kinds of citrus to change it up.  Lemon/lime, Lemon/Orange, Grapefruit, etc.  I think this would also be great with a splodge of leftover cranberry sauce stirred in (’tis that time of year, after all!) and increase the flour to 3 1/4 cups.

Have fun and post pics!


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