Jack's Lemon Poppy Seed Muffins
Jack's Lemon Poppy Seed Muffins recipe
Yield
24 servingsPrep
10 minCook
25 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
poppy seed
|
*
|
| ⅔ | cup |
milk
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 |
eggs
beaten |
*
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 |
lemon juice
of 1/2 a lemon |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
poppy seed
|
*
|
| 158 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
beaten |
*
|
| 79 | ml |
vegetable oil
|
|
| 1 | each |
lemon juice
of 1/2 a lemon |
*
|
Directions
Combine seeds and milk and set aside in saucepan; heat to boiling, remove from heat and let stand 20 minutes.
Combine dry ingredients, make a well in center.
Combine milk mixture, egg and oil.
Add all at once to well in dry ingredients.
Mix only until dry ingredients are moistened.
Fill greased or paper-lined muffin tins ⅔ full.
Bake in preheated 450℉ (230℃) oven 20 to 25 minutes.
Makes 1 dozen.
For mini-muffins tins, fill ¾ full and bake 12 to 15 minutes.
Makes 2 to 3 dozen mini-muffins.
