| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Muffins, Breakfast |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1 |
c |
Sugar |
| 3 |
tb |
Poppy seeds |
| 1 |
tb |
Grated lemon peel |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 2 1/2 |
ts |
Salt |
| 16 |
oz |
Plain low-fat yogurt |
|
|
=AB c lemon juice |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Eggs; beaten |
| 1 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Preheat oven to 400. Grease 12 (3-1/2-inch) large muffin cups; set aside.
Combine flour, sugar, poppy seeds, lemon peel, baking powder, baking soda
and salt in large owl. Combine yogurt, lemon juice, oil, eggs and vanilla
in small bowl until well blended. Stir into flour mixture just until
moistened. Spoon into prepared muffin cups, filling 2/3 full.
Bake 25 to 30 minutes or until toothpick inserted in center comes out
clean. Cool in pans on wire racks 5 minutes. Remove from pas; cool on wire
racks 10 minutes. Serve warm or cool completely. Posted to MM-Recipes
Digest V4 #208 by PMCiesla@aol.com on Aug 9, 1997
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