| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Cake flour |
| 1/2 |
ts |
Baking soda |
| 4 |
oz |
Butter |
| 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
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.
Posted By japlady@nwu.edu On rec.food.recipes or rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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