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Poppy Seed Yogurt Muffins Recipe

Muffins are one of my favorite foods, and these are so good! I enjoy making several varieties of muffins at one time to have on hand for breakfast or lunch.

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Poppy Seed Yogurt Muffins Recipe

Prep/Total Time: 30 min.

Yield: 14 Servings

10 20 30

Ingredients

1-1/2 cups butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces) plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda

Directions

In a large bowl, cream butter and sugar. Beat in eggs, yogurt and vanilla. Combine the flour, poppy seeds, salt and baking soda. Stir into creamed mixture just until moistened.
Fill paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 muffins.

Nutritional Facts 1 serving (1 each) equals 318 calories, 21 g fat (13 g saturated fat), 85 mg cholesterol, 323 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Poppy Seed Pound Cake Muffins in Best of Country Breads , p15

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas