Poppy Seed Poundcake Muffins
Yield
12 muffinsPrep
15 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
poppy seed
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
yogurt
, plain |
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
|
|
| 5 | ml |
poppy seed
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
yogurt
, plain |
|
| 1.3 | ml |
baking soda
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
Directions
In a small bowl, stir together flour, poppyseeds, salt and baking soda.
In large bowl, cream together sugar and butter.
Beat in eggs, one at a time.
Beat in yogurt and vanilla until well blended.
Stir in flour mixture until moistened toroughly.
Spoon batter into greased muffin tins and bake at 400℉ (200℃) for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
