Whole
Wheat Lemony Poppy Seed Muffins
1 1/3
cup whole wheat flour
½ tsp baking soda
½ cup soft butter
1 cup
sugar
4 eggs
3 Tb
lemon juice, (I use one lemon for juice and the peel)
3 tsp
grated and chopped lemon peel
2 tsp
vanilla extract
5 Tb
poppy seeds
½ cup sour cream
½ tsp salt
Preheat
oven to 350 degrees.
Grease a
12 muffin tin
1 Sift
together flour, baking soda, and salt. Set aside.
2 Cream
butter, adding the sugar a little at a time, beating until light and fluffy.
Add eggs, one at a time to the sugar mixture, continue beating the mixture.
Then add the lemon juice, vanilla lemon peep and the poppy seeds. Add the sour
cream and the flour to the batter and
mix well.
3 Evenly
distribute the batter into the muffin tin.
4 Bake
for 15-20 minutes or until golden brown.
5 Take
out of oven let set in muffin tin 10 minutes, then put on rack to finish
cooling.
These
muffins freeze well.
