A Dostalik family favorite--one of the most popular breakfast/snack muffins ever! :)
Poppyseed Poundcake Muffins
2 c. flour (I often use half whole wheat or spelt/half all purpose)
1/2 tsp. salt
1/4 tsp. baking soda
3-4 tsp. poppyseeds
1/2 c. butter
2 large eggs
1 c. plain non-fat yogurt
1 tsp. pure vanilla extract
Preheat oven to 400 degrees. Combine dry ingredients. In separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Then, add yogurt and vanilla to mixture and combine well. Add in dry ingredients to creamed mixture and fill lined muffin tins 2/3 full. Bake 16-18 minutes* until very lightly browned around the edges. Cool on rack for 5 minutes and enjoy! I always double this recipe and these freeze well, too!
*If you use mini muffin pans, adjust the baking time to about 8 minutes.
This is the perfect recipe to start off with. They're the best. I was so excited to finally get this recipe from you when I was pregnant with Gregory. I baked them so much...I'm surprised I didn't give birth to a 7 pound, 4 ounce poppy seed. LOL!
I got you linked, Fellow Foodie. :) Do you realize that this blog even looks like your kitchen?
Posted by: Katherine in TX | July 19, 2007 at 11:37 PM