 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
Make these ahead, and freeze up to 1 month, if desired. Thaw muffins at room temperature 2 hours. 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 |
Directions:
1. 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.
2. Spoon batter into greased muffin pans, filling two-thirds full.
3. Bake at 400° for 18 to 20 minutes or until lightly browned. Remove from pans immediately.
|
|