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Spring Poppy Lemon Cupcakes


1 tablespoon poppy seeds

1 teaspoon grated lemon zest

2 tablespoons lemon juice

1/4 cup skim milk

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons maple syrup

1/4 cup butter

3 tablespoons sugar

1/4 teaspoon powdered ginger


1. Preheat oven to 355 degrees.

2. In a medium bowl, mix the flour, baking soda, baking powder, salt and ginger. Stir in the poppy seads, lemon zest, lemon juice, milk, maple syrup, sugar and butter.

3. Pour into cupcake tins of choice and bake for 12 to 15 minutes until tops are slightly browned.

Serves 6

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