Lemon poppyseed muffin

 
                           LEMON POPPYSEED MUFFIN
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3   c            Cake flour
      1/2   ts           Baking soda
    4       oz           Butter
    1 1/3   c            Sugar
    4                    Eggs
    3       tb           Lemon juice
    3       ts           Grated lemon peel
    2       ts           Vanilla
    5       tb           Poppy seeds
      1/2   c            Sour cream
 
   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
  
 
 
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