lemon poppy seed muffins

How To Make lemon poppy seed muffins

• Step 1
  Measure milk and add lemon juice. Sir to mix. Sit 5 min.
• Step 2
  In a medium mixing bowl, measure flour, sugar, baking powder, salt, poppy seeds, and zest. Blend well with a fork.
• Step 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.
• Step 4
  In a small bowl, beat the two eggs.
• Step 5
  In a little ramekin, measure the vanilla and rum.
• Step 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.
• Step 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.
• Step 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.
• Step 9
  Serve warm with extra butter.
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