Poppy Seed Muffins

I baked Poppy Seed Muffins today.  They are a family favorite and there is always a fight as to who gets to lick the bowl.  Since The Baby is back at school and Big is at work, I was the lucky one who finally got a turn at licking the bowl!

The recipe makes 12 muffins and that is a good thing, for more than one reason.  We are a family of three and 12 divides by 3 easily!  Four muffins is more than enough for each person.

I wish I could state where I got the recipe from.   It has been around for at least 10 years.  I think I may have coppied it from a magazine.  As you can see from the photo below, it has been well used.

I hope you will give this recipe a try.  The muffins come together quickly.  The are moist and flavorful.  I think they may become  a favorite of your family too!

Poppy Seed Muffins
Makes 12

Preheat oven to 400 degrees

Mix together in bowl:

3 tsp poppy seeds
1/2 tsp salt
1/4 tsp baking soda

In seperate bowl, combine:

1/2 c. softened butter or margarine
1 c. sugar
2 eggs

Cream together.  Beat in:

1 c. yogurt
1 tsp vanilla (I used an Almond Emulsion I recently bought instead)

Combine the two mixtures.  Spoon into greased muffin pan, or paper muffin cups.

Bake 15 – 20 minutes.  Let cool before eating (if you can wait that long)

Thanks for stopping by!  I hope you will come back and stay awhile.