Poppy Seed Pecan Muffins

• 1/4 cup butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 cup 2% milk
• 1/2 teaspoon grated orange zest
• 2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped pecans
• 1/2 cup golden raisins
• 2 tablespoons poppy seeds

1. Cream butter and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Stir in milk and orange zest. In another bowl, combine the flour, baking powder, salt and nutmeg. Add to creamed mixture just until moistened. Stir in the pecans, raisins and poppy seeds.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400u0b0 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

butter, sugar, eggs, milk, orange zest, flour, baking powder, salt, ground nutmeg, pecans, golden raisins, poppy seeds

Taken from www.tasteofhome.com/recipes/poppy-seed-pecan-muffins/ (may not work)