Updated Wednesday, January 23rd, 2008
Yield: Makes 12 muffins.
"Our guests can never get enough of these! Allowing two muffins per person, we are lucky if there are any left over for our own breakfast!" -- The Tuck Me Inn Bed and Breakfast, Wolfeboro, New Hampshire
In a large bowl, beat the eggs, milk, lemon juice, lemon rind, and oil together until well blended. Add separately the flour, sugar, baking powder, nutmeg, and poppy seeds, stirring well after each addition. Fold in the walnuts.
Spoon the batter into greased or paper-lined muffin tins, filling about three-fourths full. Bake in a preheated 400 degree oven until a toothpick inserted in the center comes out clean, about 20 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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