Lemon Poppy Seed Muffins

• 2 2/3 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 2 1/2 tbsp poppy seeds
• 2 large eggs
• 1 cup plus 2 tbsp sour cream
• 4 tbsp butter, melted and cooled
• 1/4 cup vegetable oil
• Zest of 2 large lemons, finely grated
• Confectioners sugar, for dusting
• 12-cup muffin pan
• Paper liners

1. Preheat the oven to 400F (200C).
2. Line a 12-cup muffin pan with paper liners.
3. Sift the flour, baking powder, baking soda, and salt into a large bowl.
4. Stir in the sugar and poppy seeds, making a well in the center.
5. In a separate bowl, beat the eggs.
6. Stir in the sour cream, butter, oil, and lemon zest.
7. Add to the flour mixture and stir until just mixed.
8. Divide the batter among the muffin cups, filling each one threequarters full.
9. Bake the muffins for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
10. Remove the muffins from the pan, and transfer to a wire rack to cool.
11. Sift confectioner's sugar over the tops while still warm.

flour, baking powder, baking soda, salt, granulated sugar, poppy seeds, eggs, sour cream, butter, vegetable oil, lemons, confectioners sugar, pan, liners

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