Name: Lemon Poppyseed Muffins
Ingredients: 2 1/2 c Flour; 1/4 c Sugar; 2 ts Baking powder; 1 ts Baking soda; 1/2 ts Salt; 1 Lemons; grated rind of, (use 2 if you use plain yogurt) (up to 2); 2 tb Poppy seed; (I find this is the minimum you can use and still keep the right taste); 1 ts Lemon extract; 1 Egg equivalent; 1 Container; (8 oz) of fatfree yogurt (plain is OK, but lemon is better); 1/2 c Orange juice; (up to 3/4)

We must feel toward our people as a father toward his children; yea, the most tender love of a mother must not surpass ours. We must even travail in birth, till Christ be formed in them. They should see that we care for no outward thing, neither liberty, nor honor, nor life, in comparison to their salvation... When the people see that you truly love them, they will hear anything from you... Oh therefore, see that you feel a tender love for your people in your hearts, and let them perceive it in your speech and conduct. Let them see that you spend and are spent for their sakes.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs			1	Servings

INGREDIENTS

2 1/2	c	Flour
1/4	c	Sugar
2	ts	Baking powder
1	ts	Baking soda
1/2	ts	Salt
1		Lemons; grated rind of, (use 2 if you use plain yogurt) (up to 2)
2	tb	Poppy seed; (I find this is the minimum you can use and still keep the right taste)
1	ts	Lemon extract
1		Egg equivalent
1		Container; (8 oz) of fatfree yogurt (plain is OK, but lemon is better)
1/2	c	Orange juice; (up to 3/4)

INSTRUCTIONS

A
B
Hi, I don't know about lemon poppyseed cake but I have a recipe for lemon
poppyseed muffins. It's in the archive already, I think. (Recipe was based
on a scone recipe from Christel Reeve
Mix "A" in one bowl. Mix "B" in a separate bowl.
Mix the dry ingredients into the wet ingredients. Try to use as few strokes
as possible. Use a scoop or tablespoon to put batter into prepared muffin
tins. (I made mini-muffins). Use Pam or nonstick muffin pans. Bake in
preheated 350F oven until passes the toothpick test. I'm not really sure
about the cooking time for larger muffins because I made mini ones this
weekend so you probably need to see for yourself.
mini-muffins: about 9 minutes or until golden brown regular or giant
muffins: probably about 15 minutes.
Posted to fatfree digest by Jayne Spielman <jayne@bridge.com> on May 7, 98

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