| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy, Grains |
|
Fruits, Muffins |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Unsifted flour |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Butter; softened |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1/4 |
ts |
Baking powder |
| 1 |
c |
Buttermilk |
| 4 |
ts |
Poppy seeds |
| 1 |
ts |
Vanilla extract |
| 2 |
tb |
Grated lemon rind |
INSTRUCTIONS
Preheat oven to 400`. Combine flour, baking soda, salt, baking powder,
poppy >> seeds and lemon rind. In a large mixer bowl, beat sugar and
butter until fluffy; beat in eggs until smooth. Add buttermilk and vanilla;
mix well. Stir in flour mixture JUST until moistened. Fill paper cup-lined
or greased muffin cups 3/4 full. Bake 20 minutes, or until golden brown.
Serve warm. Makes 12 to 15 muffins.
Contributed by Helen Jolly Formatted by Olivia Liebermann
Posted to EAT-L Digest 22 Sep 96
Date: Mon, 23 Sep 1996 14:14:46 -0500
From: LD Goss <ldgoss@METRONET.COM>
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“Forgiveness is not automatic”