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Lemon Poppy Seed Muffins Recipe

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     Lemon Poppy Seed Muffins

Category   Desserts - Breads
Sub Category   None
Servings   12

1 3/4 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon grated lemon rind
1 tablespoon poppy seeds
1 1/4 cups low-fat buttermilk (1%)
2 tablespoons butter, melted
1 large egg, lightly beaten

Preheat oven to 400
Place 12 muffin cup liners in muffin cups
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture. combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
Spoon batter unto prepared muffin cups, filling 3/4 full. Bake at 400 for 20 to 22 minutes or until golden brown. Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely
Serving Suggestions
POINTS: 3 EXCHANGES: 2 starch 1/2 fat PER SERVING: CAL 154 FAT 3.1g

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