poppyseed poundcake muffins
- Categories
- Muffins
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| ½ cup | Butter |
| 1 teaspoon | Poppyseeds |
| 2 | Eggs |
| ½ teaspoon | Salt |
| 1 cup | Yogurt, , plain |
| ¼ teaspoon | Baking soda |
| 1 teaspoon | Vanilla |
| 1 cup | Sugar |
In a small bowl, stir together flour, poppyseeds, salt and baking soda. In large bowl, cream together sugar and butter. Beat in eggs, one at a time.
Beat in yogurt and vanilla until well blended. Stir in flour mixture until moistened toroughly. Spoon batter into greased muffin tins and bake at 400 deg. F for 15-20 minutes or until a wooden pick inserted in center comes out clean.
Recipe by: Carolyn <c4@...> Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss <zeiss@...> on Jul 11, 1997
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