Lemon Poppyseed Muffins
Add the flour and baking powder and salt to a mixing bowl.
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Add the brown sugar.
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Combine milk, oil, eggs and vanilla.
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Stir to combine.
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Combine the wet and dry ingredients together just until combined. Be careful not to over mix.
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Add poppyseeds and the zest of 3 lemons.
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Mix just until combined. The batter should have some lumps.
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Line the cupcake pan with paper liners. Preheat the oven to 400 F.
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Scoop the batter into the liners with an ice cream scoop.
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Add water to the empty muffin tin. Bake at 400 F for 17 minutes.
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You can freeze the leftovers in gallon ziploc bags.
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