Lemon poppy seed muffins #2
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1⅓ | cup | Cake flour |
½ | teaspoon | Baking soda |
1 | Stick butter (margarine works fine) | |
1⅓ | cup | Sugar |
4 | Eggs | |
3 | tablespoons | Lemon juice |
3 | teaspoons | Grated lemon peel |
2 | teaspoons | Vanilla |
5 | tablespoons | Poppy seeds |
½ | cup | Sour cream |
Directions
From: Jasmeet Judge <jasmeet@...> Date: 17 Nov 1994 20:44:33 -0500 Pre-heat oven to 375 degrees. Butter muffin tins for 12 muffins. Sift the dry ingredients (flour and soda) and set aside. Cream the butter in a large bowl and add the sugar a little at a time, beating until light and fluffy; add the eggs one at a time, beating well, then add the lemon juice, vanilla, lemon peel and poppy seeds. Add the flour and sour cream to this making sure the batter is well mixed.
Fill muffin tins about ¾ full. Bake for 20-25 minutes or until golden.
Dust with confectioners' sugar and serve warm or cool on a cake rack.
The original recipe calls for separating the eggs and whipping the egg whites separately with half the sugar. This meringue is then folded into the batter just before baking. This makes for a lighter muffin, but is unnecessary.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Almond poppy noodles!
- Almond-poppy cake
- Honey poppy seed
- Lemon poppy muffins
- Lemon poppy seed cake
- Muffins ( almond poppy )
- Poppy brezeli
- Poppy seed almond bread
- Poppy seed bread
- Poppy seed dressing #2
- Poppy seed filling
- Poppy seed holiday bread
- Poppy seed loaf
- Poppy seed oatmeal bread
- Poppy seed pasta
- Poppy seed roll
- Poppy seed-almond cookies
- Poppy seed-lemon bread
- Poppy-seed filling
- Raspberry poppy seed cookies