1 c. milk
1 tbsp. poppy seed
1 egg, lightly beaten
1/4 c. butter, melted
2 c. flour
1 tsp. salt
1/3 c. sugar
1 tbsp. baking powder
2 tbsp. grated lemon peel

In a medium bowl, combine milk, poppy seeds, lightly beaten egg and cooled melted butter. Sift together the flour, salt, sugar and baking powder. Stir in lemon peel. Add egg mixture to dry ingredients, stirring only until moistened.

Spoon into paper lined muffin cups, filling 3/4 full. Bake at 350 degrees for 30-40 minutes or until lightly browned. Cool in pans for a few minutes before removing.

Hint: To keep paper liners from sticking to muffins, spray liners with a non-stick cooking spray (i.e. Pam) before filling. Serves 12 muffins.