Directions:
- Preheat oven to 375 degrees.
- Grease 12 cup muffin tin.
- Mix flour, baking powder and salt in med. size bowl & set aside.
- In a large bowl, using an electric mixer, cream the butter, lemon zest and 2/3 cup of sugar and beat until light and fluffy (about 2 minutes). Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Stir in the poppy seeds.
- Fold the flour mixture into the butter mixture. alternating with the milk in 2 parts, just until combined. Divide batter into muffin cups and top with a sprinkling of sugar if desired.
- Bake for 25 minutes.
- Note: Poppy Seeds can go rancid easily and should be stored in the fridge or freezer!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.5 Kcal (1107 kJ) | ||
| Calories from fat | 126.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 22% | |
|---|---|---|---|
| Cholesterol | 51.54mg | 17% | |
| Sodium | 622.61mg | 26% | |
| Potassium | 169.48mg | 4% | |
| Total Carbs | 29.66g | 10% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 4.81g | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 142.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 318.2 Kcal (1332 kJ) | ||
| Calories from fat | 151.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.86g | 22% | |
|---|---|---|---|
| Cholesterol | 62mg | 17% | |
| Sodium | 749.01mg | 26% | |
| Potassium | 203.89mg | 4% | |
| Total Carbs | 35.68g | 10% | |
| Sugars | 3.87g | 13% | |
| Dietary Fiber | 3.57g | 12% | |
| Protein | 5.78g | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.3mg | 11% | |
| Calcium | 171.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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