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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are a wonderful low fat, low cholesterol recipe that can also be baked in a 9 x 5 loaf pan for 45 to 50 minutes. Ingredients:
2 1/2 cups all-purpose flour |
1 tablespoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup vegetable oil |
1/2 cup granulated sugar |
2 eggs |
1 1/2 cups buttermilk |
1/4 cup poppy seed |
2 tablespoons lemon zest, grated |
1/3 cup lemon juice |
1/3 cup granulated sugar |
Directions:
1. In a bowl, combine the flour, baking powder, baking soda and salt; mix well.
2. In a large bowl, beat the oil with the sugar, eggs, buttermilk, poppy seeds and lemon zest.
3. Add the dry ingredients to the large bowl and combine just until moistened.
4. Spoon the batter into 12 large non-stick, lightly oiled or paper-lined muffin cups.
5. Bake in a preheated 400 degree F oven for 20 to 25 minutes.
6. Meanwhile, in a small saucepan, bring lemon juice and sugar to a boil; cool for a few minutes.
7. When the muffins come out of the oven, prick in a few places with a toothpick.
8. Spoon the syrup over the top and allow to soak into the muffins.
9. Cool and remove the muffins from the pan.
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