Well, I apologize for the lack of updates recently. It seems other things have been getting in the way. And on top of that, my camera has decided to be on the fritz. *Apparently* I got some sand in it when I took it to the shore, so now I have to have it cleaned. No idea when it’ll be ready. :\ But I didn’t want to just not post, so I will continue to update, but just without pictures for a little while.

These muffins are a classic. Use fresh squeezed lemon juice to make them even better.

Lemon Poppy Seed Muffins

Yield: about a dozen

Ingredients:

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/4 cup poppy seeds
  • 1 pkg instant lemon pudding
  • 2 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • zest from 1 lemon
  • juice from 1 lemon

Directions:

1)  Preheat oven to 375 degrees. In a large bowl, combine dry ingredients, including poppy seeds. In a separate bowl, combine eggs, milk, and oil.

2)  Pour liquid ingredients into dry ingredients’ bowl. Mix until well combined. Stir in lemon juice and lemon zest.

3)  Pour batter into muffin tins and bake at 375 degrees for about 25 minutes, until cooked all the way through.