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Prep Time:
15 minutes

Cook Time:
20 minutes

Servings:
1 dozen

Prep Time:
15 minutes

Cook Time:
20 minutes

Servings:
1 dozen

Poppy Seed Muffins

INGREDIENTS

Poppy Seed Muffins

  • 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

DIRECTIONS

  1. Heat oven to 400ºF (200ºC). Grease 12 medium muffin C. or line with paper baking cups.
  2. Combine flour, sugar, baking powder, poppy seeds and salt in medium bowl.
  3. Whisk together milk, oil, eggs and lemon peel in small bowl. Add to dry ingredients. Stir only until just moistened. Batter will be lumpy. Divide batter between muffin cups.
  4. Bake in preheated oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely.