There is nothing better in the morning than a batch of tender and slightly sweet muffins. These Lemon Poppy Seed Muffins are light in texture and delicate in flavor. They are simply delightful and are sure to be popular around your house too.
1Measure milk and add lemon juice. Sir to mix. Sit 5 min.
2In a medium mixing bowl, measure flour, sugar, baking powder, salt, poppy seeds, and zest. Blend well with a fork.
3Add butter to the flour mix by cutting in to pats. Blend into flour mix with a pastry blender until it resembles a coarse meal.
4In a small bowl, beat the two eggs.
5In a little ramekin, measure the vanilla and rum.
6Add 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.
7Bake 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.
8Remove 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.