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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
2 cup(s) a/p flour |
2 teaspoon(s) baking powder |
1 teaspoon(s) finely grated lemon zest |
2/3 cup(s) gran. sugar, plus extra for topping muffins |
2 large eggs |
1/2 cup(s) milk |
4 teaspoon(s) poppy seeds |
1/4 teaspoon(s) salt |
1/2 cup(s) unsalted butter |
Directions:
1. Preheat oven to 375 degrees.
2. Grease 12 cup muffin tin.
3. Mix flour, baking powder and salt in med. size bowl & set aside.
4. 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.
5. 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.
6. Bake for 25 minutes.
7. Note: Poppy Seeds can go rancid easily and should be stored in the fridge or freezer!
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