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Ingredients:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp poppy seeds
• 2/3 cup Milkman Milk (reconstituted)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp lemon juice

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking powder, salt, and poppy seeds.
3. In another bowl, whisk together Milkman Milk, oil, eggs, lemon zest, and lemon juice.
4. Combine wet and dry ingredients, stirring until just mixed.
5. Fill muffin cups about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack.

Enjoy your delightful Milkman Milk Lemon Poppy Seed Muffins, perfect for breakfast or a snack!