Poundcake Muffins with Poppyseeds

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

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

---

Brought to you by Chef Mom - www.ChefMom.com
Please print for personal use only. Copyright (c) 1999-2009 by SheKnows LLC/Atomic Online.

Recipe submitted by: Chef Cyndi - SoulRox - Jewelry to Nourish the Soul http://www.soulrox.com