Poppy Seed Pound Cake Muffins
2 c flour
2 tsp. poppy seeds
½ tsp. salt
¼ tsp. baking soda
1 cup sugar
½ c. butter (1 stick)
2 eggs
1 c plain (or vanilla) yogurt (I use 1 c milk with 1 TBSP lemon juice)
1 tsp. pure vanilla (I use lemon extract)
Stir - first four items in a small bowl
In large bowl - cream sugar, butter, adding eggs 1 at a time, beat in yogurt & vanilla. Stir in flour mixture. Fill muffin tins about ¾ full.
Bake 15-20 minutes in a 400̊ preheated oven.
From the files of Cindy DiPiazza
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