| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs, Grains | Muffins | 40 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 3/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | c | Sour cream |
| 1/2 | c | Vegetable oil |
| 2 | Eggs | |
| 2 | tb | Poppy seeds |
| 2 | tb | Milk |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Lemon extract |
INSTRUCTIONS
In large bowl, combine the flour, sugar, baking powder, baking soda and salt; set aside. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened. Fill greasedd or paper-lined mini-muffin cups 2/3 full. Bake at 400 degres for 12-15 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire rack. Recipe by: The Tennessee Magazine - 12/97 Posted to Bakery-Shoppe Digest V1 #449 by Pamela Morrisson <pmorrsn@wnm.net> on Dec 11, 1997
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