LEMON POPPYSEED MUFFINS
Yield: 1 serving
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Ingredients
- 2 1/4 cup(s) CAKE FLOUR
- 3/4 cup(s) SPLENDA
- 1/4 cup(s) SUGAR
- 3/4 cup(s) UNSALTED BUTTER SOFTENED
- 1/2 cup(s) NONFAT INSTANT DRY MILK
- 2 teaspoon(s) BAKING SODA
- 1/4 teaspoon(s) SALT
- 3/4 cup(s) BUTTERMILK
- 2 tablespoon(s) FRESH LEMON JUICE
- 2 1/2 teaspoon(s) GRATED LEMON PEEL
- 3 EGGS
- 2 tablespoon(s) VANILLA
- 2 tablespoon(s) POPPYSEEDS
Preparation
- PREHEAT OVEN TO 350. PREPARE MUFFIN TINS. PLACE 1ST FOUR INGRED. IN BOWL AND MIX ON MED. SPEED 1 TO 2 MIN. UNTIL BLENDED AND CRUMBLY. ADD NEXT FOUR INGRED. AND MIX ON LOW TILL BLENDED. BLEND NEXT FOUR INGRED. IN BOWL. ADD 2/3 OF BUTTERMILK MIX TO FLOUR MIXTURE. MIX ON MED. SPEED 1 MIN. SCRAPE SIDES OF BOWL THEN MIX ON MED-HIGH SPEED 45-60 SECONDS. REDUCE SPEED TO LOW AND ADD REMAINING LIQUID; BLEND. SCRAPE BOWL AGAIN. ADD POPPYSEEDS. MIX ON MED. HIGH 30 SECONDS. POUR INTO MUFFIN TINS. BAKE 12 TO 15 MIN.
November 2012
This recipe is a personal recipe added by katiemia and has not been tested or endorsed by MyRecipes.
LEMON POPPYSEED MUFFINS Recipe at a Glance
- COURSE: Cupcakes
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