Lemon Poppy Seed Muffins

5 cups muffin mix (enough for 12 muffins)
2 teaspoons poppy seeds
4 tablespoons butter
2 teaspoon pure lemon extract
2 teaspoon vanilla extract
4 tablespoons heavy cream
4 tablespoons water
4 eggs

Combine the muffin mix and poppy seeds. In another bowl, combine the butter, extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 12 paper-lined muffin cups with the batter, dividing it evenly among them. Bake at 350º 15-20 minutes, until the tops are golden brown. Cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator. Serve with butter or Cream Cheese Spread.

Makes 12 servings
Can be frozen

Per Muffin: 253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs