I just love the smell of baked goods flowing out of my oven.   One of our family’s favorites is a simple Lemon Poppyseed Muffin.  This recipe originally came from here back in 2004.  My smudged printout plays testament to the many times we’ve enjoyed these muffins.  Here’s my modified recipe.

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Lemon Poppyseed Muffins

Combine dry ingredients in large bowl or mixer:

3 cups flour
2 1/4 cup sugar
1 1/2 Tablespoon poppyseeds
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Mix well.
Add all wet ingredients

3 eggs
1 1/2 cups milk
1 cup canola oil
2 Tablespoons lemon juice

Mix only until all ingredients are combined.  Over mixing can result in chewy muffins.

Preheat oven to 400F.  Spray muffin tins with Pam.  Fill muffin tins approximately 3/4 full. Sprinkle a little sugar on top of each muffin. You’ll use about a teaspoon of sugar for 12 muffins. Bake for about 20 minutes or until tops are golden brown and/or toothpick inserted in center comes out clean. Let cool in pans for about 5 minutes. Remove from pans and cool completely on wire racks. If muffins don’t come out of pans easily, run a blunt butter knife around muffin to loosen it. Enjoy.

Makes 24 muffins

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