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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 1 Tbl |
| baking soda: 3/4 tsp |
| salt: 1/4 tsp |
| vegetable oil: 1/4 cup |
| granulated sugar: 1/2 cup |
| eggs: 2 |
| buttermilk: 1 1/2 cups |
| poppy seed: 1/4 cup |
| lemon zest: 2 Tbl (grated) |
| lemon juice: 1/3 cup |
| granulated sugar: 1/3 cup |
Lemon Poppy Seed Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
12 serving(s)
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- In a bowl, combine the flour, baking powder, baking soda and salt; mix well.
- In a large bowl, beat the oil with the sugar, eggs, buttermilk, poppy seeds and lemon zest.
- Add the dry ingredients to the large bowl and combine just until moistened.
- Spoon the batter into 12 large non-stick, lightly oiled or paper-lined muffin cups.
- Bake in a preheated 400 degree F oven for 20 to 25 minutes.
- Meanwhile, in a small saucepan, bring lemon juice and sugar to a boil; cool for a few minutes.
- When the muffins come out of the oven, prick in a few places with a toothpick.
- Spoon the syrup over the top and allow to soak into the muffins.
- Cool and remove the muffins from the pan.