With so much going on lately, I love to spend time baking. A friend recently exclaimed at all the time I’ve been spending in my kitchen; I merely shrugged in response. Honestly, baking is relaxing for me. A lot of the time, it’s a way for me to make something for someone I love. Today, in preparation for a special event coming up and as a result of some much needed quiet time after a busy weekend, I decided to make some lemon poppy seed muffins.
- 1 3/4 cups all-purpose flour
- 3/4 cup 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 cups buttermilk
- 2 tbsp butter, melted
- 1 large egg, lightly beaten
Preheat oven to 400 degrees Fahrenheit.
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 until just moist.
Spoon batter into prepared muffin cups, filling 3/4 full. Bake at 400 degrees Fahrenheit for 20 to 22 minutes or until golden brown.
Cool in pan for 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely. 3 weight watcher points per muffin.
This was my first time making them and they turned out pretty good! Happy baking!