| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Cake flour |
| 1/2 |
ts |
Baking soda |
| 1 |
|
Stick butter (margarine works fine) |
| 1 1/3 |
c |
Sugar |
| 4 |
|
Eggs |
| 3 |
tb |
Lemon juice |
| 3 |
ts |
Grated lemon peel |
| 2 |
ts |
Vanilla |
| 5 |
tb |
Poppy seeds |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
From: Jasmeet Judge <jasmeet@eecs.umich.edu>
Date: 17 Nov 1994 20:44:33 -0500
Pre-heat oven to 375 degrees. Butter muffin tins for 12 muffins. Sift
the dry ingredients (flour and soda) and set aside. Cream the butter in a
large bowl and add the sugar a little at a time, beating until light and
fluffy; add the eggs one at a time, beating well, then add the lemon juice,
vanilla, lemon peel and poppy seeds. Add the flour and sour cream to this
making sure the batter is well mixed.
Fill muffin tins about 3/4 full. Bake for 20-25 minutes or until golden.
Dust with confectioners' sugar and serve warm or cool on a cake rack.
The original recipe calls for separating the eggs and whipping the egg
whites separately with half the sugar. This meringue is then folded into
the batter just before baking. This makes for a lighter muffin, but is
unnecessary.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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