1/2cupwhole milkminus 1 Tablespoon milk, plus 1 Tablespoon white vinegar
1/2cup8 Tablespoons unsalted butter, melted
1teaspoonpure lemon extract
1/2teaspoonHimalayan pink salt
Preheat oven to 350 degrees Fahrenheit. Line 2 mini muffin pans with paper liners or spray with baking spray and set aside.
Measure out the milk, add the white vinegar, and let sit.
In a large mixing bowl, beat together the granulated sugar and butter. Add the eggs, vanilla bean scrapings, lemon juice, and lemon extract, beating until well incorporated.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt with a fork.
Add the dry ingredients to the wet and pour the milk/vinegar over the top. Stir with a silicone spatula until just blended. Stir in the poppy seeds.
Portion out into prepared baking pans, filling no more than 2/3 full (these will rise quite a bit).
Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely
These can also be prepared in the NordicWare mini bundt/tea cake pan (makes 30 tea cakes). Be very careful not to overfill, however. You'll need either 2 of these pans or 1 tea cake pan and 1 mini muffin pan.