Poppyseed poundcake muffins
12 Servings
Ingredients
| Quantity | 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 |
Directions
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