Lemon Poppy-Seed Muffins


6 tablespoons butter
1 cup sugar
2 large eggs
1-1/2 cups flour
2 teaspoons baking powder
1/2 cup milk
grated rind of 1 lemon
1/2 cup poppy seeds
1/2 cup walnuts, ground fine (optional)
1/3 cup sugar
juice of 1 lemon


Line muffin tins with paper cups. Cream butter, sugar, and eggs. Add dry ingredients alternately with milk and lemon rind. Stir in poppy seeds and ground walnuts (if using). Fill muffin cups half full and bake at 375 degrees F for 15 to 20 minutes. Glaze tops with sugar and lemon juice mixture.


Makes 10 to 12 muffins.

Leave a Comment