Wednesday, November 5, 2014

Lemon Poppyseed Muffins

Do you have family coming over for the holidays? Make these show stopping muffins! These go by way too fast! I've made this recipe 4 times to get it just right. I can't wait to make these for breakfast/brunch. Muffins, milk and fresh fruit... perfect!

Lemon Poppy Seed Muffins

2 c. Flour
1 1/4 c. Sugar
2 tsp. Baking Powder
1/4 tsp. Salt
1 T. Poppy Seeds

1 beaten Egg
1 c. Milk
*1/4 c. Oil (I used Olive Oil, but any cooking oil works)
1 1/2 tsp. Lemon Extract

In one bowl combine flour, sugar, baking powder, salt and poppy seeds. In a separate bowl combine egg, milk, oil and lemon extract. Pour the liquid into the "dry ingredient" bowl and mix together. Place batter into a paper lined, muffin tin. This recipe makes 18 muffins.
Bake at 400 for 16-18 minutes, or until tops and edges turn golden brown

*I tried this recipe with 1/4 c. Applesauce instead of Oil and it was AWFUL! YOU HAVE TO USE OIL! TRUST ME!

* You can add 5 "drops" of yellow food coloring to make them look more "lemony" if you want.

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