Let me know if you fail a drug test after eating these lemon-poppy seed muffins.  We’re curious to know if the story is true.*

Kathy Whyte/ WNBF News

Lemon-Poppy Seed Muffins with Lemon-Infused Sugar (prep time about 30 minutes.  Yield: about 2 dozen mini-muffins)

2 C. all purpose flour

1 Tb. baking powder

¾ C. granulated sugar

½ tsp. salt

1 beaten egg

¼ C. vegetable oil

1 C. milk

The zest of ½ lemon

The juice of 1 lemon (about 2 Tb.)

2 Tb. honey

1 tsp. black poppy seeds.

1 Tb. butter (solid)

(cupcake papers)

LEMON-INFUSED SUGAR:

½ C. granulated sugar

The zest of ½ lemon.

Zest half a lemon into ½ C. sugar. Mix thoroughly and set aside. (You can keep it in an air-tight container for a week or two but expect to have to break apart clumps). Heat oven to 375. Grease and flour muffin pans if not using cupcake papers.  In a medium mixing bowl, combine flour, baking powder, salt and sugar.  In a separate bowl, mix together the wet ingredients: milk, oil and lemon juice.  Stir the wet ingredients into the dry until just starting to combine then add the zest of a half lemon and the honey.  Stir until the batter is just mixed (small lumps are fine).  Fold in the poppy seeds.  Spoon the batter into the prepared muffin pans, filling each cup about 2/3 full.  Bake for about 10 minutes. Turn the pans halfway around and, if using two pans swap the top and bottom pan positions in the oven.  Bake another 10-15 minutes until tops are golden brown and the muffins are set with a toothpick inserted into the center of a middle muffin coming out clean.  Let the muffins cool a little before rubbing the tops with the pat of butter. Insert the top of the muffin into the lemon sugar to coat.

*(Word on the street is if you eat enough poppy seeds you could fail a drug test for opioids like the opium that is produced using poppies.  We’ve never really found out if it’s true, but have heard you would have to consume a whole lot of poppy seeds.)