Lemon Poppy Seed Muffins with Wheatgerm & Flax Seed

READY TO GO INTO THE OVEN!

BAKED TO PERFECTION - COOL & EAT!

LEMON POPPY SEED MUFFINS!

A nice, lemony version of a classic muffin that has a great texture. Try these with some artisan butter and lemon curd.

35 min | 15 min prep

12 muffins

• 1 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1/4 cup wheat germ *
• 3 tablespoons poppy seeds
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup Splenda Sugar Blend for Baking
• 1-2 lemons, zest of
• 2 eggs
• 1/3 cup vegetable oil
• 1/2 cup buttermilk
• 1/4 cup lemon juice (approx 1 lemon)
• 1 teaspoon lemon extract

1. Heat oven to 375 degrees F.
2. line muffin tin with silicone muffin cups or with paper liners.
3. Mix together the flours, wheat germ, poppy seeds, salt, baking soda, baking powder, sugar blend, and zest in a large bowl.
4. In another bowl, beat together the eggs, oil, buttermilk, lemon juice and extract.
5. Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix well.
6. Spoon batter into muffin cups.
7. Bake 20 minutes or until a toothpick inserted in the middle comes out clean.
8. Cool in pan for 5 minutes and serve warm.

• I use a mixture of crushed flax seeds & wheat germ - healthy & taste great!

Thank you for stopping in.
Enjoy!