Lemon Poppy Seed Muffins

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons butter melted
• 1 large eggs lightly beaten
• 1.8 cups flour all-purpose
• 1 tablespoon lemon rind grated
• 1.3 cups buttermilk 1% low-fat ()
• 1 tablespoon poppy seeds 
• 0.5 teaspoon salt 
• 0.8 cup sugar 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. Place 12 muffin cup liners in muffin cups.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture.
5. Combine buttermilk, butter, and egg; stir well with a whisk.
6. Add to flour mixture, stirring just until moist.
7. Spoon batter into prepared muffin cups, filling 3/4 full.
8. Bake at 400 for 20 to 22 minutes or until golden brown.
9. Cool in pan 5 minutes on a wire rack; remove from pan.
10. Place on wire rack to cool completely.