Lemon Poppy Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Unbleached flour,
1 1/2 tsp: Baking soda,
1 1/2 tsp: Baking powder,
1/2 tsp: Salt,
3/4 cup: Unsalted butter,
1 cup: Sugar,
3/4 cup: Egg beaters, (TM) 99% egg substitute
1 cup: Sour cream, fat-free
1/3 cup: Fresh lemon juice,
1 1/2 tsp: Vanilla extract,
1/4 cup: Poppy seeds,
1 tsp: Lemon zest, grated
Granulated sugar, (for garnish)
Directions:
Preheat oven tp 375F. Sift together flour, baking soda, baking powder and
salt. Set aside.
In a large mixing bowl, cream butter and sugar at medium speed of electric
mixer until fluffy, scraping bowl often. Add egg lemon juice and
substitute; beat well.
Add flour mixture alternately with sour cream, vanilla; beat at low speed
until blended. Fold in poppy seed and lemon zest.
Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops with
additional granulated sugar.
Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in the
center comes out clean.
Recipe By : Victoria
Posted to EAT-L Digest 22 Sep 96
Date: Mon, 23 Sep 1996 14:14:46 -0500
From: LD Goss
Source from luhu.jp
salt. Set aside.
In a large mixing bowl, cream butter and sugar at medium speed of electric
mixer until fluffy, scraping bowl often. Add egg lemon juice and
substitute; beat well.
Add flour mixture alternately with sour cream, vanilla; beat at low speed
until blended. Fold in poppy seed and lemon zest.
Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops with
additional granulated sugar.
Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in the
center comes out clean.
Recipe By : Victoria
Posted to EAT-L Digest 22 Sep 96
Date: Mon, 23 Sep 1996 14:14:46 -0500
From: LD Goss
Source from luhu.jp
Tags
Muffins