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