lemon poppy seed muffins
| Measure | Ingredient |
|---|---|
| 2 cups | Unsifted flour |
| ¾ cup | Sugar |
| ½ teaspoon | Baking soda |
| ½ cup | Butter; softened |
| ½ teaspoon | Salt |
| 2 | Eggs |
| ¼ teaspoon | Baking powder |
| 1 cup | Buttermilk |
| 4 teaspoons | Poppy seeds |
| 1 teaspoon | Vanilla extract |
| 2 tablespoons | Grated lemon rind |
Preheat oven to 400`. Combine flour, baking soda, salt, baking powder, poppy >> seeds and lemon rind. In a large mixer bowl, beat sugar and butter until fluffy; beat in eggs until smooth. Add buttermilk and vanilla; mix well. Stir in flour mixture JUST until moistened. Fill paper cup-lined or greased muffin cups ¾ full. Bake 20 minutes, or until golden brown.
Serve warm. Makes 12 to 15 muffins.
Contributed by Helen Jolly Formatted by Olivia Liebermann Posted to EAT-L Digest 22 Sep 96 Date: Mon, 23 Sep 1996 14:14:46 -0500 From: LD Goss <ldgoss@...>
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