Lemon Poppy Seed Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated lemon rind
• 1 tablespoon poppy seeds
• 1 1/4 cups low-fat buttermilk (1%)
• 2 tablespoons butter, melted
• 1 large egg, lightly beaten

Preparation

1. Preheat oven to 400°.
2. Place 12 muffin cup liners in muffin cups.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
4. Spoon batter into prepared muffin cups, filling 3/4 full. Bake at 400° for 20 to 22 minutes or until golden brown.
5. Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely.