Lemon Poppy Seed Muffins

I love to make these muffins I always get so many compliments and people ask for recipe. Muffins are best the day when they are made but these stay nice and moist for 2 days. If you heat them in microwave for 15 seconds they taste like fresh again. They freeze and travel well.

• Ready In: 45 mins
• Yields: 6 muffins

Ingredients

• 2⁄3 cup  ground  almond meal
• 1 1⁄3 cups all-purpose flour
• 3⁄4 cup sugar
• 1  tablespoon baking powder
• 2  eggs
• 60  g butter, melted and cooled
• 1⁄4 cup  oil
• 3⁄4 cup milk
• 2 -3  tablespoons poppy seeds
• 2  tablespoons lemon juice
• 1  tablespoon lemon zest

Directions

1. Preheat oven to 170°C.
2. Grease or fit paper liners into 6 large muffin cups.
3. In a large bowl mix almond meal, flour, sugar, baking powder, poppy seeds, lemon zest.
4. In another bowl mix milk, oil, butter, eggs and lemon juice.
5. Add this wet mixture to the flour mixture.
6. Stir until just combined. Do not over mix batter should be slightly lumpy.
7. Fill each muffin cup three-quarters full.
8. Bake for 25-30min. until golden brown and a skewer inserted in centre of one comes out clean.
9. Let cool in pan for 2 minutes then transfer to wire rack.