LEMON
POPPYSEED
MUFFINS
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Tender & moist, jumbo bakery-style lemon poppyseed muffins.
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Combine dry ingredients and poppy seeds
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Mix together granulated sugar and lemon zest.
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Add butter to sugar mixture and beat until creamy.
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Add in eggs, one at a time.
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Add in the milk. Stir until combined.
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Add dry ingredients to wet ingredients.
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Divide batter into 6 greased jumbo muffin tins.
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Bake in 425°F oven for 5 minutes. Reduce heat to 375°F and bake another 20-25 minutes.
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Poke holes in the muffins and drizzle with syrup, then glaze.
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