To make this Lemon Poppy Seed Muffin recipe you will need:

• 2 Mixing bowls
• A standard 12 muffin baking pan
• Measuring spoons and cups
• A fork for mixing (a whisk would be better)
• A medium grater or zester
• A spoon (optional - a ladel is even better for filling the muffin cups.)
• A muffin tray (oiled or with paper or silicon liners)
• A wire cooling rack

The required ingredients for this Lemon Poppy Seed Muffin recipe are:

• 1 egg lightly beaten
• lemons - sufficient for about 3/4 cup juice and zest of one or two lemons (or zest of one or two lemons, the juice of these lemons and top-up of commercial lemon juice)
• 1/2 cup oil (or melted butter or margarine)
• 2 C flour
• 1 tsp salt
• 1 Tbsp baking power
• 1/2 cup sugar
• 3 to 4 tbsp poppy seeds

To top the muffins before baking:

• 1 tsp sugar
• 1 tsp poppy seeds

Tips & Tricks:

• About "toothpick" testing for doneness: Insert the toothpick into the muffin. If the toothpick comes out wet return the muffins to the oven for 2 to 4 minutes. You may see some grains sticking to the toothpick. If they are dry your muffins are done - some sticking, of cooked dough, to the toothpick is normal. If (batter-like) wet bits stick to the toothpick continue baking your muffins.