Bread/Poppy Seed Muffins
| A: | 6T butter, softened |
| 3/4C sugar | |
| B: | 2/3C poppy seeds |
| 1C milk | |
| 1/2C yogurt | |
| 2 egg yolks + 2 stiffed whites | |
| 3t lemon juice | |
| 1t salt | |
| C: | 2 1/2C flour |
| 1t baking soda | |
| 2t baking powder | |
| 1. | Cream (A) together in bowl, add (B) and mix well. |
| 2. | Whisk (C) and add to wet ingredients, mix slowly then beat vigorously for 10 seconds. |
| 3. | Put batter in greased muffin tins. Bake 400F for 22 minutes, or 16 minutes for gooey centers. |
Servings: 10