Lemon Poppy Seed Muffins

Finally!!  A recipe Al likes as much as that lemon slice he constantly asked for.  This is VERY  fast and easy to make.  I use a giant muffin pan which makes six muffins each batch so they are gone before they dry out (especially when Al is in the house!).  This recipe is adapted from my Better Homes and Gardens Cook Book.

Preheat oven to 400 degrees

Ingredients

1 3/4 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
lemon zest from one lemon finely grated
1 beaten egg
3/4 cup milk
1/4 cup canola oil

Spray muffin tin with Pam.

Combine flour, sugar, baking powder, salt and poppy seeds in a medium bowl.
In another bowl, combine egg, milk, oil, and lemon zest.
Add liquids all at once to the dry mixture. Stir just until moistened, batter should be lumpy.
Spoon batter into prepared muffin tin, filling each cup 2/3 full.
Bake in 400 degree oven about 30 minutes, or till golden.