| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Bread |
18 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1 |
tb |
Poppy seed |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 1 |
c |
Sugar |
| 1/2 |
c |
Unsalted butter |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Finely shredded lemon peel |
| 1 |
c |
Plain yogurt |
INSTRUCTIONS
Grease 18 muffin cups or line with paper baking cups.
Combine flour, poppy seed, 1/2 tsp salt and baking soda. Set aside.
In a large mixer bowl, beat sugar and butter with an electric mixer on
medium speed till fluffy. Beat in eggs, vanilla and lemon peel.
Add the flour mixture and yogurt alternately to the beaten mixture,
beating after each addition till combined.
Fill prepared muffin cups 2/3 full. Sprinkle with additional sugar, if
desired. Bake in a 375-F oven for 20 minutes or till golden.
MELISSAB@MELBY.ENG.SUN.COM
(MELISSA BRUCE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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