Preheat oven to 350 F. Line a standard 12-cup muffin tin with baking cups.
In a medium bowl whisk together flour, bakingpowder, baking soda and salt.
In a separate bowl whisk together sugar, eggs, zest, juice and milk. Whisk in butter.
Stir wet ingredients into dry ingredients until just combined
Stir poppy seeds into batter
Divide batter evenly between muffin cups, adding a scant ¼ cup to each. Sprinkle with sugar and poppy seeds if desired.
Bake for about 20 minutes, until tops spring back when lightly touched.
Let cool for 5 minutes in pan, then transfer to cooling rack to cool completely
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (945g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1137 (47%)|
|Amt Per Serving||% DV|
|Total Fat 126.3g||168 %|
|Saturated Fat 66.6g||333 %|
|Monounsaturated Fat 33.5g|
|Polyunsanturated Fat 14.7g|
|Cholesterol 1094.7mg||337 %|
|Sodium 58592.4mg||2020 %|
|Potassium 1041.3mg||27 %|
|Total Carbohydrate 253.1g||74 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 239.5g|
|Protein 67.5g||96 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2418
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