Title: Lemon Poppy Muffins
Categories: Muffins Bread
Yield: 12 Servings

1		Egg
3/4	ts	Salt
1/3	c	Sugar
1/4	c	Oil
1	c	Milk
2	c	Flour
1	tb	Baking powder
2		Lemons; grated zest only
1/3	c	Poppy seeds

This recipe was developed by Richard Simpson, pastry instructor at the New York Cooking School.

PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk. Sift flour and baking powder together several times and add to batter. Add lemon zest and poppy seeds. Beat until thoroughly mixed. Bake in greased muffin tins for 20-25 minutes.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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