Poppy Seed Muffins
2 1/3 Cup All Purpose Flour
1/2 Cup White Sugar
1/4 Cup Brown Sugar
3 Tablespoons Poppy Seeds
1/4 Teaspoon Baking Soda
2 Teaspoons Baking Power
1/2 Teaspoon Salt
1/2 Cup Soft Butter
1/2 Cup Milk
2 Teaspoons Vanilla
Preheat oven to 425°F. Grease or line with paper 12-18 muffin cups.
In a large bowl or the bowl of a stand mixer blend the flour, white sugar, brown sugar, poppy seeds, baking soda, baking powder and salt.
In a medium bowl whisk the soft butter until somewhat fluffy. Zest* the lemon, lime and orange into the butter, then add the juice from the lemon, lime and orange. Whisk to combine together. Whisk in the eggs one at a time until blended. Stir in the milk and vanilla.
Add the wet ingredients to the dry and blend just until everything comes together and no pockets of flour remains.
Spoon the batter into the prepared muffin cups, filling until just below the top.
Bake in preheat oven for 5 minutes, then without opening the door of the oven reduce heat to 375°F and continue to bake for 10-18 minutes. Muffins are cooked though when a toothpick inserted comes out clean.
Let cool 10 minutes before serving.
Store in an airtight container for up to 5 days.
* When trying to zest the rind of a citrus fruit you only want to zest off the colorful part of the rind. The white part under the color is very bitter and does not taste very nice.