Lemon-Poppy Seed Muffins
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Poppy seeds||5 Teaspoon|
|Baking powder||2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Vegetable oil||3 Tablespoon|
|Grated lemon rind||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Egg||1 Large, beaten|
|Cooking spray||1 Tablespoon|
Preheat oven to 400Â°.
Combine first 5 ingredients in a large bowl make a well in the center of mixture.
Combine milk and next 4 ingredients in a bowl; stir well.
Add milk mixture to dry ingredients, stirring just until moist.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Bake at 400Â° for 25 minutes or until golden.
Remove muffins from pans immediately; let cool on a wire rack.