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Lemon-Poppyseed Muffins
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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.

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