Ingredients
-
2
-
3
-
1/2
-
1/4
-
1
-
1/2
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Rich Buttery Poppy Seed Muffins, A favorite muffin recipe I turn to often Adapted from one of my favorite community cookbooks, Enough to Feed an Army , I have made this recipe more than a dozen times I double it or triple it every time because we love them so much I usually use almond flavor rather than vanilla and use half whole wheat I have shared this recipe numerous times Thank you for such a yummy breakfast!, Tasty cake-like muffins, light and buttery I had vanilla Greek yogurt to use up and it worked well Added 4t poppy seeds and used 1t lemon extract though I couldn’t taste the lemon Almond or vanilla would be nice, I’d try one or both next time Thanks for sharing the recipe!
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Steps
|
1
Done
|
Line 12 Muffin Cups With Paper Liners or Grease Tins Well. |
|
2
Done
|
Preheat Oven to 400 Degrees F. |
|
3
Done
|
Mix Together Flour, Poppy Seeds, Salt, Baking Soda. |
|
4
Done
|
in Another Bowl, Using a Mixer, Cream Together Sugar and Butter. |
|
5
Done
|
Beat in Eggs to the Butter Mixture One at a Time,Then Beat in Yogurt and Vanilla. |
|
6
Done
|
Hand Stir Together the Dry Mixture and the Butter Mixture Just Enough to Moisten Ingredients- There Should Still Be Some Lumps (press Out Any Big Lumps With Your Spoon). |
|
7
Done
|
Spoon Into Prepared Muffin Tins and Bake 15-20 Miutes or Until a Toothpick Comes Out Clean. |
|
8
Done
|
Let Cool on Wire Racks. |
