Perky lemon and crunchy little poppy seeds make this muffin the perfect pick-me-up.
Prepare pans and preheat oven to 350 degrees.
Put dry mix in a large mixing bowl and add the poppy seeds. Whisk to combine.
Separately, mix together the oil, eggs, lemon zest, lemon extract and buttermilk. Add to dry ingredients and mix well.
Fill pans about 3/4 full and bake 15-20 minutes or until springy to the touch.
They are delicious as is or you can dress these little guys up with a simple lemon glaze or a slightly more complicated blackberry compote.