Lemon poppy seed muffins

Yield: 12 Servings

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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