Yield: 12 Servings
|3 cups||Unbleached flour|
|1½ teaspoon||Baking soda|
|1½ teaspoon||Baking powder|
|¾ cup||Unsalted butter|
|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|
|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@...>