On Line Cookbook
Lemon-Poppyseed Muffins
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Prickly Pear

Serves/Makes:1 dozen

  • 2 cups (475 ml) flour
  • 1/2 cup (125 ml) granulated sugar
  • 2 tsp (10 ml) baking powder
  • 2 tbsp (30 ml) grated lemon zest
  • 1/2 tsp (2 ml) salt
  • 2 eggs
  • 3 tbsp (45 ml) melted butter
  • 1 tbsp (15 ml) + 2 tsp (10 ml) poppy seeds
  • 1/2 cup (125 ml) half and half
  • 1/2 cup (125 ml) milk
  • 1 T fresh lemon juice
  • Preheat oven to 400 degrees (200 C.).
  • Line muffin pan with paper baking cups.
  • Mix flour, sugar, baking powder, lemon zest and salt.
  • In a second bowl blend well the eggs, melted butter, 1 T poppyseeds, half and half, milk, and lemon juice.
  • Stir liquid mixture into dry ingredients just until blended.
  • Fill muffin cups about 3/4 full and bake for 15-18 minutes.
  • Cool on wire rack until cool enough to handle then remove from pan.
Muffins are a favorite of mine because they are quick and can be made fresh for breakfast on a cold morning.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.