Post by gayla on May 11, 2008 22:11:16 GMT -5
POPPY SEED MUFFINS
2 c. all-purpose flour
1 T. poppy seeds
1/2 tsp. salt
1/4 tsp. baking soda
1 c. sugar
1/2 c. unsalted butter
2 eggs
1 tsp. vanilla
1 tsp. finely shredded lemon peel
1 c. plain yogurt
Grease 18 muffin cups or use paper baking cups. Combine the flour, poppy seeds, salt and baking soda. Set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed until fluffy. Beat in the eggs, vanilla and lemon peel.
Add the flour mixture and the yogurt alternately to the beaten mixture, beating after each addition until combined. Fill the prepared muffin cups 2/3 full. Sprinkle with additional sugar, if desired. Bake in a 375 degree oven for 20 minutes or until golden. Makes 18 muffins.
2 c. all-purpose flour
1 T. poppy seeds
1/2 tsp. salt
1/4 tsp. baking soda
1 c. sugar
1/2 c. unsalted butter
2 eggs
1 tsp. vanilla
1 tsp. finely shredded lemon peel
1 c. plain yogurt
Grease 18 muffin cups or use paper baking cups. Combine the flour, poppy seeds, salt and baking soda. Set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed until fluffy. Beat in the eggs, vanilla and lemon peel.
Add the flour mixture and the yogurt alternately to the beaten mixture, beating after each addition until combined. Fill the prepared muffin cups 2/3 full. Sprinkle with additional sugar, if desired. Bake in a 375 degree oven for 20 minutes or until golden. Makes 18 muffins.