Image Map

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.

Linking up here

No comments:

Post a Comment