Poppy Seed Pound Cake Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I found this recipe in a cookbook published in our area. It's so good that I haven't done a single thing to change the original instructions! Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 tablespoon poppy seeds |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cup sugar |
1/2 cup butter, softened |
2 eggs |
1 cup plain yogurt |
1 teaspoon vanilla extract |
Directions:
1. In small bowl, stir together flour, poppy seeds, salt and baking soda. In large 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.
2. Bake at 400° for 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire rack for 5 minutes before removing from pan. Yield: 1 dozen.
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