Poppy Seed Lemon Muffins

1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch salt
1 Tablespoon malted milk powder
1 teaspoon grated lemon rind
2 Tablespoons poppy seeds
2 Tablespoons “Land o Lakes” light butter or margarine (5.5 to 6 gams fat per Tablespoon)
3/4 cup sugar
1 egg plus 2 whites
1 teaspoon vanilla extract
1 teaspoon lemon extract
3/4 cup evaporated skim milk
cooking spray if not using muffin liners

1. Preheat oven to 350 F. Spay muffin pans with cooking spray and dust lightly with flour or line with paper or foil cups. Sift or mix flour, baking powder, baking soda and salt together in a medium bowl. Mix malted milk powder, lemon rind and poppy seeds into dry ingredients and set aside.

2. In medium bowl, cream butter and sugar together until light and fluffy. Add egg then egg whites, beating well after each addition. Stir in vanilla, lemon extract and milk.

3. Fold wet ingredients into dry ingredients until blended, being careful not to over mix. Spoon batter into prepared muffin pans, filing cups three-fourths full. Bake until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Serve warm.

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