Lemon Poppy Seed Muffins 1 cup all-purpose flour 1 cup whole wheat flour 1/2 cup granulated sugar 1/4 cup poppy seeds 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 egg; lightly beaten 3/4 cup milk 1/4 cup vegetable oil grated rind of 1 or 2 lemons 1/4 cup lemon juice If you like a strong lemon flavor use the rind or zest of two lemons in these light muffins. In large bowl combine all-purpose and whole wheat flours sugar poppy seeds baking powder baking soda and salt. In separate bowl mix egg milk oil lemon rind and juice. Pour into flour mixture and stir just enough to moisten being careful not to overmix. Spoon into greased nonstick muffin tins. Bake in 375:F oven for 25 to 30 minutes or until tops are firm to the touch. Contributor: Anne Lindsay's Light Kitchen Yield: 12 muffins I just got this recipe from one of the lists I'm on, but I saved it in my recipe file, and now I can't remember where I got it. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
