Lemon Poppy Muffins




  1. Preheat oven to 350°F. Line a muffin tin with liners
  2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor and pulse until the zest is very finely chopped into the sugar.
  3. Add buttermilk, milk, oil, egg, lemon juice and vanilla to the food processor and pulse until blended
  4. Combine the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
  5. Add the buttermilk mixture and fold until almost blended.
  6. Divide the batter among the muffin cups
  7. Place on middle rack and bake for 20 min


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