¾ cup buttermilk (in Israel that's the blue milk container that says 1.5%)
¼ cup fresh lemon juice
½ cup (1 stick) unsalted butter, melted
1 tablespoon poppy seeds
1 teaspoon lemon zest
Directions
Preheat oven to 350F. Lightly grease a standard 12 muffin pan or a jumbo 6 well muffin pan (or use cupcake tins). Sift together the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk and lemon juice.
Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not to overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest. Spoon batter into muffin pan, filling each ¾ full. Bake until slightly puffed and golden, 20-22 minutes. Remove the muffins from the pan and cool slightly on a wire rack.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/lemon-poppy-seed-muffins/