- 2 1/2 C. (625 mL) all-purpose flour
- 2/3 C. (150 mL) sugar
- 4 tsp. (20 mL) baking powder
- 2 Tbsp. (30 mL) poppy seeds
- 1/2 tsp. (2 mL) salt
- 1 1/4 C. (300 mL) milk
- 1/3 C. (75 mL) Crisco® Pure Vegetable Oil
- 2 large eggs
- 1 tsp. (5 mL) grated lemon peel
Poppy Seed Muffins