Lemon & Poppy seed muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1/2 cup unsalted butter1 teaspoon finely grated lemon zest2/3 cup granulated sugar2 large eggs4 teaspoons poppy seeds1/2 cup milk
Preheat the oven to 375 degrees F.
Sift the flour, baking powder, and salt into bowl.
cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition.
Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined.
Bake until golden brown, about 25 minutes.
Note: Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.
Number of Servings: 12
Recipe submitted by SparkPeople user SAM-ANN.
Sift the flour, baking powder, and salt into bowl.
cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition.
Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined.
Bake until golden brown, about 25 minutes.
Note: Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.
Number of Servings: 12
Recipe submitted by SparkPeople user SAM-ANN.
Nutritional Info Amount Per Serving
- Calories: 221.6
- Total Fat: 9.8 g
- Cholesterol: 56.5 mg
- Sodium: 146.4 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 0.9 g
- Protein: 4.2 g
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