Lemon Poppy Seed Muffins
Betcha can't eat just one!
Servings: 1 dozen muffins
Ingredients
- 1 1/2 c. all-purpose flour
- 1/2 c. granulated sugar
- 1 T. poppy seeds
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 1/2 c. sour cream
- 1/4 c. butter melted
- 1 T. grated lemon peel
- 2 T. lemon juice
- 1/2 tsp. vanilla
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt, set aside.
- Beat eggs in smaller bowl. Add sour cream, butter, lemon peel, lemon juice and vanilla, mix well.
- Add to flour mixture, stir just until moistened.
- Spoon batter into 12 greased or lined medium muffin cups, filling each cup two-thirds full.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 minutes.
- Cook's Note: We like to make mini muffins too! Be sure to adjust the cooking time for smaller muffins.
Speak Your Mind