busy bee.

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.

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!

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