Lemon poppyseed muffin
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Lemon poppyseed muffin
  Lemon    Muffins  
Last updated 6/12/2012 1:22:03 AM. Recipe ID 54506. Report a problem with this recipe.
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      Title: Lemon poppyseed muffin
 Categories: None
      Yield: 1 Servings
  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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Recipe ID 54506 (Apr 03, 2005)

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