Lemon Poppy Seed Muffins

A nice, lemony version of a classic muffin that has a great texture. Try these with some artisinal butter and lemon curd.

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 1  cup all-purpose flour
• 3⁄4 cup whole wheat pastry flour
• 1⁄4 cup wheat germ
• 3  tablespoons poppy seeds
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  teaspoon baking powder
• 1⁄2 cup Splenda Sugar Blend for Baking
• 1 -2  lemon, zest of
• 2  eggs
• 1⁄3 cup  vegetable oil
• 1⁄2 cup buttermilk
• 1⁄4 cup lemon juice (approx 1 lemon)
• 1  teaspoon  lemon extract

Directions

1. Heat oven to 375 degrees F.
2. Grease muffin tin or line with paper liners.
3. Mix together the flours, wheat germ, poppy seeds, salt, baking soda, baking powder, sugar blend, and zest in a large bowl.
4. In another bowl, beat together the eggs, oil, buttermilk, lemon juice and extract.
5. Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix well.
6. Spoon batter into muffin cups.
7. Bake 20 minutes or until a toothpick inserted in the middle comes out clean.
8. Cool in pan for 5 minutes and serve warm.