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Poppy Seed Pound Cake Muffins
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2 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup butter or margarine
2 eggs
1 cup plain yogurt
1 teaspoon vanilla extract
In small mixing bowl, stir together flour, poppy seeds, salt and baking soda. In
large mixing bowl, cream sugar and butter. Beat in eggs one at a time. Add yogurt
and vanilla extract; mix well. Stir in flour mixture until dry ingredients are
moistened. Spoon batter into greased muffin tins. Bake at 400° for 15-20
minutes or until a wooden pick inserted in center of muffin comes out clean. Cool
muffins on wire rack 5 minutes before removing from pan.
Yield: 12 muffins.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |