Photo Credit
julie deshaies/shutterstock
Yield
Makes 12 muffins.
Category
Course
Preparation Method
Sources
“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 eggs
1 cup milk
1 tablespoon lemon juice
2 tablespoons grated lemon zest
1/4 cup canola oil
2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
2 tablespoons poppy seeds
1/2 cup chopped walnuts
Instructions
Preheat oven to 400 degrees F. Grease a muffin tin or line with paper cups.
In a large bowl, beat the eggs, milk, lemon juice, lemon rind, and oil together until well blended. Add separately the flour, sugar, baking powder, nutmeg, and poppy seeds, stirring well after each addition. Fold in the walnuts.
Spoon the batter into prepared muffin tin, filling cups about three-fourths full. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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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.
So easy and so good. Light on the sugar and oil. No gooey mess like many other muffins.
bland :-(
sorry to say but these muffins taste bland, was a waste of time and ingredients!
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