Tuesday, February 03, 2009

Lemon Poppyseed Muffins

(makes 12)

2 cups whole wheat flour
1/2 cup raw sugar
1/4 cup poppyseeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1tablespoon lemon zest (optional)

1 egg
3/4 cup rice milk (or regular milk)
1/4 cup oil
1/4 cup lemon juice

In large bowl combine flour, sugar, poppy seeds, baking powder, baking soda, and salt (and lemon zest if you choose to add it).

In separate bowl mix egg, milk, oil, and lemon juice.

Pour into flour mixture and stir just enough to moisten being careful not to over-mix.

Spoon into greased muffin tins.

Bake in 375* oven for 25- 30 minutes or until tops are firm.

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