Title: Lemon Poppy Seed Muffin Tops
Categories: Bread
Yield: 9 Muffin top

MUFFIN TOPS
3/4	c	All-purpose flour
1/4	c	Sugar
2	ts	Baking powder
1	ts	Poppy seed
1/4	ts	Salt
1/4	ts	Cinnamon
2	ts	Grated lemon peel
3	tb	Shortening
1/3	c	Milk
1	ts	Lemon juice
TOPPING
2	ts	Sugar
	ds	Cinnamon

Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, 1/4 cup sugar, baking powder, poppy seed, salt, 1/4 tsp. cinnamon and lemon peel; blend well. Using pastry blender or fork, cut in shortening until mixture is crumbly. Add milk and lemon juice; stir just until dry ingredients are moistened. Drop dough by tablespoonfuls onto ungreased cookie sheet. In small bowl, combine topping ingredients; mix well. Sprinkle evenly over tops. Bake for 8 to 13 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Above 3500 feet; Increase flour to 1 cup; decrease baking powder to 1 1/2 tsp. Bake as directed.

Nutritional Info: 1 Muffin Top; Cal.-110, Protein-1 gr., Carbo.-15 gr., Fat-5 gr., Chol.-1 mg., Sodium-170 mg. Dietary Exchanges: 1 Starch, 1 Fat

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

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