| 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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