Lemon Poppy Seed Muffins

I have to say, sometimes I am disappointed by a recipe. It holds all that promise, sitting there on the glossy pages of a new cookbook. I have all the ingredients in the fridge and pantry. It seems as though everything is coming together perfectly. Then that first taste, disappointment. That is what happened with these muffins. Look at the pictures, they aren’t even that spectacular to look at. Plain, simple, boring, lemon poppy seed muffins.

The lemon flavor was too mild, the poppy seeds gave nothing to enhance the muffins. I was so sad. Although I did eat each and every one of them. It’s amazing what a little butter can do to spruce up a less than successful muffin recipe. So if you are in the mood for kinda boring muffins, here’s a recipe. I might suggest sprinkling the tops with sugar before baking. You know the kind. The HUGE sugar crystals? What are they called? Anyways, that might pump up these muffins from their current BORING status. So sad. Sad sad muffins.

Lemon Poppy Seed Muffins

Adapted from Muffins

¾ cup vegetable oil
½ cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 1/8 cup sugar
1 large egg
3 tbsp egg whites (from a carton)
2/3 cup skim milk
1 tsbp lemon juice
1 tbsp lemon rind
2 tsp poppy seeds

Preheat the oven to 375. Prepare a muffin pan with paper liners or grease and flour.

Sift together the flour, baking powder and salt, then add sugar. In another bowl whisk together the oil, egg, egg white, milk, lemon juice and lemon rind. Add egg mixture to the dry ingredients and then add poppy seeds. Do not over-mix, the batter will be a little lumpy.

Divide batter between 12 muffin cups, about ¼ cup per muffin. Bake for 25 minutes. Allow to cool slightly on a wire rack, serve warm, with butter, yum.