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When I first made these muffins, I was amazed at how bakery-like they tasted! Ingredients:
2 cups all-purpose flour
3 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/8 cup Lighter Bake (fruit puree fat replacer)
1/4 cup butter
2 eggs
1 small container (8 oz) raspberry yogurt
1 teaspoon pure vanilla extract
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
In a small bowl, stir together flour, poppy seeds, salt and baking soda.
In a large bowl, cream together sugar and butter. Beat in eggs, one at a time. Beat in yogurt until well blended.
Stir in flour mixture until moistened thoroughly.
Spoon batter into non-stick sprayed muffin tins and bake at 400 degrees for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Cool muffins on a wire rack for 5 minutes before serving.
Makes about 12 muffins Recipe submitted by: Chef Cyndi
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