One-Bowl Lemon Poppy Seed Muffins
“Our guests can never get enough of these! Allowing two muffins per person, we are lucky if there are any left over for our own breakfast!” — The Tuck Me Inn Bed and Breakfast, Wolfeboro, New Hampshire
Yield: Makes 12 muffins.
- 2 eggs
- 1 cup milk
- 1 tablespoon lemon juice
- 2 tablespoons grated lemon rind
- 1/4 cup canola oil
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 2 tablespoons poppy seeds
- 1/2 cup chopped walnuts
In a large bowl, beat the eggs, milk, lemon juice, lemon rind, and oil together until well blended. Add separately the flour, sugar, baking powder, nutmeg, and poppy seeds, stirring well after each addition. Fold in the walnuts.
Spoon the batter into greased or paper-lined muffin tins, filling about three-fourths full. Bake in a preheated 400 degree oven until a toothpick inserted in the center comes out clean, about 20 minutes.