Lemon Poppy Seed Muffins
rec.food.recipes/Robin Cowdrey (2001)
Source: Anne Lindsay's Light Kitchen
Makes 12 muffins

If you like a strong lemon flavor, use the rind, or zest, of two lemons in these light 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

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.