Lemon Poppy Seed Muffins
Truth be told I really do not dig muffins, cakes & cupcakes all that much (I am very picky about each). I fear I also passed this gene along to my children (for the longest time they did not even like birthday cake, and would opt for birthday donuts). The only exceptions for me in the muffin category are blueberry and lemon poppy seed. It seems silly, but I remember vividly my first encounter with blueberry muffins when I received one at snack time in kindergarten. From that day onward I was smitten. I had to wait several more years for my first taste of a lemon poppy seed muffin in my teens, and let me just say it was love at first bite. Today I had a hankering for some moist lovely lemon poppy seed muffins – so that is just what I made. Happy baking!
Ingredients: Yields: 3 dozen muffins
3 cups all-purpose flour
2 1/2 cups sugar
1 1/2 teaspoons baking powder
2 tablespoons poppy seeds
1 teaspoon salt
1 cup milk
1/2 cup sour cream
1 cup canola oil
1 1/2 teaspoon vanilla
the juice of one lemon
Preheat your oven to 350°F. Grease or line muffin pans with paper baking cups.
In a large bowl combine the dry ingredients: flour, sugar, baking powder, salt & poppy seeds.
In another bowl whisk the wet ingredients: eggs, milk, sour cream, oil, vanilla & lemon juice.
Combine the wet with the dry ingredients. Mixing until just moistened.
Fill muffin cups 3/4 of the way full.
Bake for 20 minutes.
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