Lemon Poppyseed Muffins

should make 12 regular sized muffins

1 3/4 cups all purpose flour
3/4 cup sugar + 1 tablespoon (to sprinkle on top of the muffins
just before they go into the oven)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1 stick (1/4 pound) unsalted butter, melted (and cooled slightly)
1 tablespoon poppy seeds
1 teaspoon lemon zest (they zested the entire lemon and used it all)


1. Mix dry ingredients together
2. Add wet ingredients to dry

Do not over mix... a few lumps are fine (the melted butter will lump
up if you mix all the wet ingredients together first).

Bake 350° for 20-25 minutes or until a toothpick comes out clean.
Note: The muffins will not be very brown if you omit the sprinkle of
sugar.