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.
