Lemon Poppy Seed Muffins

These muffins are the perfect way to start your day. They're so delicious, they also make a great afternoon snack.

Yield: 12 servings (serving size: 1 muffin)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 3.1g
  • Saturated fat: 1.6g
  • Protein: 3.5g
  • Carbohydrate: 28.3g
  • Cholesterol: 24mg
  • Iron: 1.1mg
  • Sodium: 303mg
  • Calories from fat: 18%
  • Fiber: 0.6g
  • Calcium: 101mg

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.
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