Poppyseed poundcake 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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