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Lemon Poppy Seed Muffins

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Submitted by Jens

Try these colorful and scrumptious muffins that go hand-in-hand with a sunny day.

YIELD

12 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
unsifted
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BAKING POWDER
4 2E+1
TEASPOONS ML POPPY SEED
2 3E+1
TABLESPOONS ML LEMON ZEST
grated
¾ 177
CUPS ML SUGAR
½ 118
CUP ML BUTTER
softened
2 2
LARGE LARGE EGGS
1 237
CUP ML BUTTERMILK
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Preheat oven to 400℉ (200℃). Combine flour, baking soda, salt, baking powder, poppy seeds and lemon rind.

In a large mixer bowl, beat sugar and butter until fluffy. Beat in eggs until smooth. Add buttermilk and vanilla. Mix well. Stir in flour mixture JUST until moistened. Fill paper cup-lined or greased muffin cups ¾ full.

Bake 20 minutes, or until golden brown. Serve warm.

Makes 12 to 15 muffins.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 216 38% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 209mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 3%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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