Ingredients
- 1/3 cup canola or vegetable oil
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk or orange juice
- 2 teaspoons poppy seeds
- OPTIONAL: 1 cup fresh or frozen blueberries
Directions
- In a large bowl, cream oil and sugar until light and fluffy. Beat in eggs and lemon juice.
- Combine the flour, baking powder and salt; stir into egg mixture alternately with milk or orange juice; beating well after each addition. Fold in poppy seeds and blueberries if using.
- Fill muffin cups lined with paper muffin holders. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes about 12 muffins.
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