POPPY SEED MUFFINS

1/4 cup poppy seeds
1 cup buttermilk
1/2 cup unsalted butter, room temperature
1 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
3 large eggs
2 cups flour
Zest of 1 orange
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg

Heat oven to 350 degrees F. Coat a 12-cup muffin pan with non-stick cooking spray.

Combine poppy seeds with buttermilk. Set aside to soak.

Beat butter on medium speed in bowl of mixer until creamy. Add sugar gradually; continue beating until light and fluffy, about 2 minutes. Add extracts and eggs, 1 at a time, beating well after each addition.

Stir together flour with remaining ingredients. Add dry mixture to batter alternately with buttermilk-poppy seed mixture, beating just until blended. Pour batter into prepared pan.

Bake 25 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; unmold on wire rack. Cool.

Makes 12 muffins
Source: Bake It to the Limit by Dede Wilson