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LEMON POPPY SEED MUFFINS

5 eggs
1/3 cup oil
1 1/3 cups milk
3/4 cups lemon juice
3/4 pound lightly salted butter, melted

3 1/2 cups unbleached white flour
2 tablespoons baking powder
1 1/2 cups white sugar
2 cups whole wheat pastry flour
1/2 cup poppy seeds

Mix wet ingredients completely but gently with whisk.

Combine dry ingredients. Stir together wet and dry until just
mixed--do not over mix. Fill buttered or paper lined muffin tins
generously.

Bake for 20 minutes at 400 F. Makes 2 dozen.

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