Lemon Poppy Seed Muffins
- 8 ounces flour (about 1 1/3 cup)
- 8 ounces milk (about 3/4 cup)
- 4 ounces sugar (about 1/3 cup)
- 2 tsp baking powder
- 1 tsp salt
- 4 tbsp melted butter
- 2 large eggs
- 3 tsp poppy seeds
- 2 tbsp lemon juice
- zest from one lemon
Preheat oven to 350 and grease muffin tins. Combine dry ingredients in a large bowl. In another bowl, combine milk, eggs, butter and lemon juice and zest. Add to dry ingredients and stir until just combined. Pour the batter into prepared pans. Bake for about 30 minutes or until golden on top and a knife inserted in the center comes out clean.
Note: Michael Ruhlman’s ratio for muffins calls for twice as much butter, but to us these were plenty buttery. If you add more, we’ll never know.