Lemon Poppy Seed Muffin
Made from scratch muffins are the best!!! These contain no preservatives and are made in part with whole wheat flour.
NEEDED TO COMPLETE:
1 1/2 Cups - Milk 1 Tbl. - Lemon Extract
1 Cup - Vegetable Oil 3 - Eggs, beaten
Pour Muffin mix into a large bowl. In another bowl beat together eggs, oil, milk and lemon extract. Stir liquid mixture into the muffin mix until just combined. Lumps will cook out. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350* for 18-22 minutes or until muffins spring back when lightly tapped. Muffins should remain a light lemony color. Cool in pan 5 minutes before removing to a wire rack. If making mini muffins, adjust the baking time down. Yields: 26-30 muffins which freeze well.
Ingredients: flour (50% whole grain wheat), sugar, poppy seeds, organic lemon gelatin, baking powder, salt.
Also available in 10-12 muffin size - regular and sugar-free.
