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Lemon Poppy Seed Muffins

Photo Credit
julie deshaies/shutterstock
The Editors
Yield
Makes 12 muffins.
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
Country Inn Breakfast Cookbook
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“Our guests can never get enough of these! Allowing two muffins per person, we are lucky if there are any left over for our own breakfast!” — The Tuck Me Inn Bed and Breakfast, Wolfeboro, New Hampshire

 

Ingredients
2 cups all-purpose flour
1/4 cup sugar
2 tablespoons poppy seeds
2-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
2 eggs
1 cup milk
1/4 cup canola oil
2 tablespoons grated lemon zest
1 tablespoon lemon juice
1/2 cup chopped walnuts (optional)
Instructions

Preheat oven to 400°F. Grease a muffin tin or line with paper cups.

In a bowl, combine flour, sugar, poppy seeds, baking powder, and nutmeg.
In a separate bowl, beat eggs, milk, oil, lemon zest, and lemon juice together until well blended. Add to flour mixture and stir to combine. Fold in walnuts (if using).
Spoon batter into prepared muffin tin and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
 

 

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Comments

Barbara Hagwood (not verified)

12 years 1 month ago

Made these this AM to have with tea, very tasty and no left overs for later. Will make again and will sprinkle a small amount of powered sugar for looks before baking.

Janet Kalmadge (not verified)

12 years 1 month ago

So easy and so good. Light on the sugar and oil. No gooey mess like many other muffins.

Bastet68 (not verified)

13 years 4 months ago

bland :-(

sorry to say but these muffins taste bland, was a waste of time and ingredients!