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LEMON POPPY SEED MUFFINS




List of Ingredients



• 1 1/3 CUPS FLOUR
  
• 2/3 CUPS SUGAR
  
• 2 TEASPOONS POPPY SEEDS
  
• 3/4 TEASPOON BAKING POWDER
  
• 1/4 TEASPOON BAKING SODA
  
• 1 BEATEN EGG
  
• 1/3 CUP SWEET BUTTER, MELTED
  
• 2 TEASPOONS FINELY SHREDDED LEMON PEEL
  
• 23 TABLESPOONS LEMON JUICE
  
• 1/2 CP BUTTERMILK
  






Instructions



1. PREHEAT OVEN TO 375°. GREASE MUFFIN CUPS OR LINE WITH PAPER CUPS AND SET ASIDE.
   
2. IN A MEDIUM MIXING BOWL, STIR TOGETHER THE FLOUR, SUGAR, POPPY SEEDS, BAKING POWDER, AND BAKING SODA. MAKE A WELL IN THE CENTER OF DRY INGREDIENTS AND SET ASIDE.
   
3. IN ANOTHER MEDIUM MIXING BOWL, COMBINE EGG, BUTTER, LEMON PEEL AND LEMON JUICE. ADD BUTTERMILK AND STIR UNTIL COMBINED.
   
4. ADD EGG MIXTURE ALL AT ONCE TO THE DRY INGREDIENTS. STIR JUST UNTIL MOISTENED, BATTER WILL BE SLIGHTLY LUMPY.
   
5. SPOON BATTER INTO PREPARED MUFFIN CUPS, FILLING 2/3 FULL.
   
6. BAKE 15 MINUTE OR UNTIL LIGHTLY GOLDEN. REMOVE FROM OVEN AND ALLOW TO COOL FOR 5 MINUTES. THEN REMOVE MUFFINS FROM MUFFIN CUPS AND COOL COMPLETELY ON A WIRE RACK, OR SERVE WARM.
   
7. NOTE: IF USING GIANT MUFFIN PANS, BAKE AT 375° FOR ABOUT 25 MINUTES.
   
8. THESE MUFFINS CAN BE FROZEN UP TO 3 MONTHS. BEFORE SERVING, WRAP FROZEN MUFFINS IN FOIL AND BAKE IN A 300° OVEN FOR 15 TO 18 MINUTES OR UNTIL MUFFINS ARE WARM.