One-Bowl Lemon Poppy Seed Muffins
“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 rind
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
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 greased or paper-lined muffin tins, filling about three-fourths full. Bake in a preheated 400 degree oven until a toothpick inserted in the center comes out clean, about 20 minutes.
Yield:
Makes 12 muffins.
Preparation Method
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Made these this AM to have
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
So easy and so good. Light on the sugar and oil. No gooey mess like many other muffins.
bland sorry to say but these
bland :-(
sorry to say but these muffins taste bland, was a waste of time and ingredients!