Almost Whole Wheat Lemon Poppyseed Muffins
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Yield
12 servingsPrep
20 minCook
20 minReady
45 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
|
½ | cup |
sugar
|
|
½ | cup |
vegetable oil
|
|
½ | cup |
milk
|
|
1 |
lemon
zest |
*
|
|
1 ¼ | cups |
all-purpose flour
|
|
1 | cup |
whole-wheat flour
|
|
¼ | cup |
poppy seed
|
*
|
1 | tablespoon |
baking powder
|
|
½ | teaspoon |
baking soda
|
|
½ | teaspoon |
salt
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
|
118 | ml |
sugar
|
|
118 | ml |
vegetable oil
|
|
118 | ml |
milk
|
|
1 | x |
lemon
zest |
*
|
296 | ml |
all-purpose flour
|
|
237 | ml |
whole-wheat flour
|
|
59 | ml |
poppy seed
|
*
|
15 | ml |
baking powder
|
|
2.5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
Directions
Pour the wet ingredients into the dry ingredients and stir until just moistened.
Spoon into a medium muffin pan (greased) and bake in a 400℉ (200℃) oven for about 20 minutes.
Remove from pan and allow to cool.