Mini-muffins, with their shorter baking times, are ideal candidates for Sun Oven cooking. Most recipes yield two dozen and all the muffins can be baked in two batches in under an hour. That eliminates the need for the acrobatics of cross stacking. I wish I could also say that the smaller muffins means I consume fewer calories, but I usually can’t stop after just one.
Sun Oven Lemon-Poppy Seed Mini-Muffins
2 cups all-purpose flour
1 cup sugar, divided
3 tablespoons poppy seeds
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cups vegetable oil
1 large egg, at room temperature
1 egg white, at room temperature
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
Set Sun Oven out to preheat. Spray two twelve-muffin mini-muffin pans with cooking spray or line with paper liners.
In a large bowl, whisk together the flour, 3/4 cup of the sugar, the poppy seeds, baking powder, and salt. In a small bowl, whisk together the milk, oil, egg, egg white, and lemon zest. Using a wooden spoon, stir the milk mixture into the flour mixture until just moistened. Fill the muffin cups evenly. Bake, in two batches, until tops spring back when lightly pressed, 20 to 30 minutes.
While the muffins bake, combine the lemon juice and remaining 1/4 cup sugar in a small sauce pan and heat over medium-low heat until the sugar dissolves. Using a toothpick, poke a few holes in each muffin. Brush the lemon syrup over the muffins, letting it soak in before brushing on more.
Serve muffins warm or let cool completely.