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Lemon Poppy Seed Muffins
2 eggs
1 cup milk
1 tbs. lemon juice
2 tbs. grated lemon peel
1/4 cup canola oil
2 cups flour
1/4 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. nutmeg
2 tbs. poppy seeds
1/2 cup chopped walnuts
In a 1 1/2 quart bowl, using a large spoon, stir together eggs, milk, lemon juice, grated lemon
peel and oil until well blended. Add flour, sugar,
baking powder, nutmeg and poppy seeds; stirring well as each is added. Fold in chopped walnuts. Spoon batter into greased muffin tins (I use Pam), until about 3/4 full. Bake at 400 degrees for about 20 minutes. Insert a toothpick in center. The toothpick should be dry when muffins are done.
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