Kat Can Cook

0 Preheat the oven to 425 degrees F.
1 Line a jumbo muffin tin with paper liners and spray with nonstick baking spray.  If you don’t have liners, just spray the cavities very well with a baker’s spray like Baker’s Joy. Set aside.
2 In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and poppy seeds with a fork.
3 In a separate bowl whisk the eggs and sugar for 30 seconds, then add zest and juice, milk, and oil and whisk to combine.
4 Add the dry ingredients to the wet ingredients and whisk just until there are no more traces of flour.
5 Let the batter rest for 15 minutes.
6 Using an ice cream scoop to make it easy, transfer the batter into the prepared pan, filling to ½ inch from the top of each cavity and bake for 5 minutes.
7 Lower the temperature to 350 Degrees F and bake for another 28-32 minutes or until they are baked through and a tester comes out just clean.  (If you’re making standard muffins, bake for 20-24 minutes more or until baked through.)
8 Let the muffins sit in the pan for 10 minutes before gently running a knife around the tops of the muffins and turning them out onto a cooling rack to cool completely.
9 Serve right away, or freeze for later.