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
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
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.
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