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 |
| 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@...>