Photos of Lemon Poppyseed Muffins
Here are all the ingredients needed. Note that I have an extra half cup of liquid in the photo compared to the recipe. Two cups of liquid works OK, but requires extra baking.
Cooled, glazed, and ready to eat! By the way, the oatmeal adds great flavor but the muffins don't get all puffy like store muffins. They taste way better, though.
The muffins are out of the oven, dumped onto the wire rack in a cookie sheet, and ready for glazing. That big boy muffin at the bottom right is out of a custard cup.
This batch was made before I bought another 6-cup muffin pan, so the extra batter went into custard cups. Here, I used a large serving spoon but found a ladle works even better, as mentioned in the recipe.
Just the dry ingredients appear here. They must be thoroughly mixed before adding liquid, though.
