lemon poppy seed muffins

How To Make lemon poppy seed muffins

• 1

  Measure milk and add lemon juice. Sir to mix. Sit 5 min.
• 2

  In a medium mixing bowl, measure flour, sugar, baking powder, salt, poppy seeds, and zest. Blend well with a fork.
• 3

  Add butter to the flour mix by cutting in to pats. Blend into flour mix with a pastry blender until it resembles a coarse meal.
• 4

  In a small bowl, beat the two eggs.
• 5

  In a little ramekin, measure the vanilla and rum.
• 6

  Add milk mix, eggs and flavorings, all at once to the flour mix. Fold just until mixed with a rubber spatula. Do not over mix. Fill a regular sized 12 muffin pan, that is well greased and floured, using about 1/3 cup for each muffin.
• 7

  Bake in a 375 degree oven for about 18 minutes. Check at 16 minutes as ovens vary. They are done when tops will spring back when touched. They can also be tested with a pick.
• 8

  Remove muffins from the oven and cool on a rack 5-10 minutes before unmolding and continue to cool on the rack. If the muffins are a little stubborn, use a knife to help pry them out.
• 9

  Serve warm with extra butter.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card