Lemon Poppy Seed Muffins

By á-4131

12 servings
4 points plus each

Ingredients

• 1 3/4 cup(s) all purpose flour
• 3/4 cup(s) sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 1 Tbsp lemon zest
• 1 Tbsp poppy seeds
• 1 1/4 cup(s) buttermilk
• 2 Tbsp salted butter, melted
• 1 large egg(s), lightly beaten

Preparation

Step 1

Preheat oven to 400°F.

Place 12 muffin cup liners in muffin cups.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake at 400°F for 20 to 22 minutes or until golden brown.

Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely. Yield: 12 servings (serving size: 1 muffin).