Lemon Poppy Seed Muffins

Preheat oven to 400 Degrees. Line 18-24 muffin tins with papers.

In a mixing bowl, combine & stir together dry ingredients and set aside:

1-2/4 C. flour

1/2 C. yellow cornmeal

1/2 C. sugar

1/3 C. poppy seeds

2 teasp. baking soda

1 tsp. baking powder

In another bowl, combine 'wet' ingredients:

2 large eggs @room temperature

1 C. buttermilk (don't use nonfat)

1/4 C. canola oil or vegetable oil

1/2 C. fresh squeezed lemon juice

2 Tblsp. grated lemon zest

(If you want a more 'yellow' muffin, add a couple drops of yellow food coloring)

GENTLY pour the egg/buttermilk mixture over the dry ingredients and stir to combine without mixing vigorously. When everything's incorporated, fill muffin cups 3/4 full. Bake for 18-22 minutes (test after 18 minutes) until the tops of muffins are golden.