1 1/3 cup cake flour
1/2 tsp baking soda
4 oz butter
1 1/3 cup sugar
4 eggs
3 tbsp lemon juice
3 tsp grated lemon peel
2 tsp vanilla
5 tbsp poppy seeds
1/2 cup sour cream
A Recipe for
Lemon Poppyseed Muffin
In Mexico we have a word for sushi: bait. |
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Herb Tip |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This Recipe for Lemon Poppyseed Muffin is one of thousands in the Recipes-to-go Bread Cookbook.
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
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If you enjoy this Lemon Poppyseed Muffin Recipe - you should enjoy the recipe collections you can find on the websites below:
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
This is a recipe for Lemon Poppyseed Muffin from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Herb Tip |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
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
Serves: 1
Lemon Poppyseed Muffin Recipe brought to you by Recipes To-Go