Lemon-Poppy Muffins
Yield
12 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| ¾ | teaspoon |
salt
|
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
milk
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 2 | each |
lemons
zest only |
|
| ⅓ | cup |
poppy seed
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 3.8 | ml |
salt
|
|
| 79 | ml |
sugar
|
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2 | each |
lemons
zest only |
|
| 79 | ml |
poppy seed
|
*
|
Directions
PREHEAT OVEN TO 400℉ (200℃).
Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating.
Beat in milk. Sift flour and baking powder together several times and add to batter.
Add lemon zest and poppy seeds.
Beat until thoroughly mixed. Bake in greased muffin tins for 20 to 25 minutes.
