Lemon poppy muffins

Yield: 12 Servings

Measure Ingredient
3 cups Unbleached flour
1½ teaspoon Baking soda
1½ teaspoon Baking powder
½ teaspoon Salt
¾ cup Unsalted butter
1 cup Sugar
¾ cup Egg beaters(TM) 99% egg substitute
1 cup Sour cream, fat-free
⅓ cup Fresh lemon juice
1½ teaspoon Vanilla extract
¼ cup Poppy seeds
1 teaspoon Lemon zest; grated
\N \N Granulated sugar; (for garnish)

Preheat oven tp 375F. Sift together flour, baking soda, baking powder and salt. Set aside.

In a large mixing bowl, cream butter and sugar at medium speed of electric mixer until fluffy, scraping bowl often. Add egg lemon juice and substitute; beat well.

Add flour mixture alternately with sour cream, vanilla; beat at low speed until blended. Fold in poppy seed and lemon zest.

Fill muffin cups lined with paper baking cups ⅔ full. Sprinkle tops with additional granulated sugar.

Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in the center comes out clean.

Recipe By : Victoria

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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