- 1 3/4 cup(s) all-purpose flour
- 3/4 cup(s) sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 Tbsp lemon zest
- 1 Tbsp poppy seeds
- 1 1/4 cup(s) low-fat buttermilk
- 2 Tbsp salted butter, melted
- 1 large egg(s), lightly beaten
Preheat oven to 400°F.
Place 12 muffin cup liners in muffin cups.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake at 400°F for 20 to 22 minutes or until golden brown.
Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely. Yield: 12 servings (serving size: 1 muffin).