Lemon Poppyseed Muffins
1. Preheat oven to 350 degrees and line cupcake pan(s) with paper liners. Combine first 5 ingredients (flour through the poppy seeds) in a large bowl and stir/whisk until well combined.
2. In a separate, smaller bowl, whisk together eggs, oil, milk and lemon juice/zest.
3. Pour this mixture into the dry ingredient mixture and stir until just combined.
4. Fill muffin cups 2/3 way full and bake at 350 for 20-25 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
5. Remove from oven and let cool in pan for 5 minutes then carefully remove to cool completely on a wire rack.
6. While they are cooling, make the glaze, whisk all ingredients until a smooth glaze forms, using a little more milk if needed to adjust consistency. When muffins are cool, top with glaze and additional lemon zest (if desired).
Directions
1. Preheat oven to 350 degrees and line cupcake pan(s) with paper liners. Combine first 5 ingredients (flour through the poppy seeds) in a large bowl and stir/whisk until well combined.
2. In a separate, smaller bowl, whisk together eggs, oil, milk and lemon juice/zest.
3. Pour this mixture into the dry ingredient mixture and stir until just combined.
4. Fill muffin cups 2/3 way full and bake at 350 for 20-25 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
5. Remove from oven and let cool in pan for 5 minutes then carefully remove to cool completely on a wire rack.
6. While they are cooling, make the glaze, whisk all ingredients until a smooth glaze forms, using a little more milk if needed to adjust consistency. When muffins are cool, top with glaze and additional lemon zest (if desired).
