Lemon Poppyseed Muffins
2 cups all-purpose flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1/2 cup vegetable oil
1 cup sugar
2 eggs (powdered equivalent is fine)
1 tsp vanilla extract
3 TBSP frozen lemonade concentrate
½ cup buttermilk (I use reconstituted powdered buttermilk)
2 TBSP poppy seeds
Preheat oven to 350° and grease 12 muffin cups.
In a mixing bowl, cream the oil and sugar. Beat in the eggs, vanilla extract, and lemonade concentrate. Sift the flour, baking powder, baking soda and salt into the bowl. Add the buttermilk and mix. Fold in the poppy seeds and fill the muffin pans.
Bake for about 20 minutes or until done.
Note: Poppyseeds can be expensive. I wait to buy them until the fall pe-Thanksgiving baking sales, when all of the spices go on sale. I may switch to buying them in bulk, but for now, this is working for me.
In place of powdered buttermilk, you can use 1/2 cup powdered milk with 1 1/2 tsp vinegar.