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Lemon Poppy Seed Muffins
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1 3/4 cup(s) | all purpose flour |
3/4 cup(s) | sugar |
2 1/2 tsp | baking powder |
1/2 tsp | baking soda |
1/2 tsp | table salt |
1 Tbsp | lemon zest |
1 Tbsp | poppy seeds |
1 1/4 cup(s) | buttermilk |
2 Tbsp | salted butter, melted |
1 large | egg, (s), lightly beaten |
Instructions
Preheat oven to 400°F.
Place 12 muffin cup liners in muffin cups.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four 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.
Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake at 400°F for 20 to 22 minutes or until golden brown.
Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely. Yield: 12 servings (serving size: 1 muffin).
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