On May 9, 8:02*pm, sf > wrote:
> My family arrived before 11AM and made brunch for Mother's Day. *
>
> The menu was
>
> Quick Frittata (mushrooms, onion and spinach)
> Bacon
> Home Fries
> Lemon Poppy Seed Muffins
> coffee and juice
>
> DD left the muffin recipe here and I'm sharing it with you because
> they were delicious! *I'm not sure where she found it - but my bet is
> on the internet. *
>
> Lemon Poppy Seed Muffins
> should make 12 regular sized muffins (they made 11)
>
> 1 3/4 cups all purpose flour
> 3/4 cup sugar + 1 tablespoon (to sprinkle on top of the muffins
> * * * * * * * * * * * * * * just before they go into the oven)
> 2 teaspoons baking powder
> 1/4 teaspoon baking soda
> 1/4 teaspoon salt
> 1 egg, lightly beaten
> 3/4 cup buttermilk
> 1 stick (1/4 pound) unsalted butter, melted (and cooled slightly)
> 1 tablespoon poppy seeds
> 1 teaspoon lemon zest (they zested the entire lemon and used it all)
>
> 1. *Mix dry ingredients together
> 2. *Add wet ingredients to dry
>
> Do not over mix... a few lumps are fine (the melted butter will lump
> up if you mix all the wet ingredients together first).
>
> Bake 350° for 20-25 minutes or until a toothpick comes out clean.
> Note: The muffins will not be very brown if you omit the sprinkle of
> sugar.
>
> --
> Forget the health food. I need all the preservatives I can get.

Sounds like a good spread! Thanks for the recipe - one of my favorite
kinds of muffins.

Thanks,
Kris