Lemon poppy seed muffin

12 Servings

Ingredients

Quantity Ingredient
3 cups Flour
1 cup Sugar
3 tablespoons Poppy seeds
1 tablespoon Grated lemon peel
2 teaspoons Baking powder
1 teaspoon Baking soda
2½ teaspoon Salt
16 ounces Plain low-fat yogurt
=AB c lemon juice
¼ cup Vegetable oil
2 Eggs; beaten
1½ teaspoon Vanilla

Directions

Preheat oven to 400. Grease 12 (3-½-inch) large muffin cups; set aside.

Combine flour, sugar, poppy seeds, lemon peel, baking powder, baking soda and salt in large owl. Combine yogurt, lemon juice, oil, eggs and vanilla in small bowl until well blended. Stir into flour mixture just until moistened. Spoon into prepared muffin cups, filling ⅔ full.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pas; cool on wire racks 10 minutes. Serve warm or cool completely. Posted to MM-Recipes Digest V4 #208 by PMCiesla@... on Aug 9, 1997

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