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Lemon-Poppy Seed Muffins

Lemon-Poppy Seed Muffins

Make these ahead, and freeze up to 1 month, if desired. Thaw muffins at room temperature 2 hours.

Southern Living FEBRUARY 2005

  • Yield: Makes 18 servings
  • Prep time: 10 Minutes
  • Bake: 20 Minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups buttermilk
  • 1 large egg, lightly beaten
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup butter, melted
  • 1 tablespoon grated lemon rind

Preparation

Combine first 5 ingredients together in a bowl; make a well in center of mixture. Combine buttermilk and next 4 ingredients; add to dry ingredients, stirring just until moistened. Do not overmix.

Spoon batter into greased muffin pans, filling two-thirds full.

Bake at 400° for 18 to 20 minutes or until lightly browned. Remove from pans immediately.

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Lemon-Poppy Seed Muffins Recipe

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