Almost Whole Wheat Lemon Poppyseed Muffins
Almost Whole Wheat Lemon Poppyseed Muffins recipe
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.
