A: | 6T butter, softened |
3/4C sugar | |
B: | 2/3C poppy seeds |
1C milk (can use buttermilk, yogurt) | |
2 egg yolks + 2 stiffed whites | |
3t lemon juice | |
C: | 2 1/2C flour |
1t baking soda | |
2t baking powder | |
1t salt | |
1. | Cream (A) together in bowl, add (B) and mix. |
2. | Sift (C) and add to wet ingredients, mix slowly then beat for a few seconds. |
3. | Put batter in greased muffin tins. Bake 400F for 18 minutes. (Alternate: bake few minutes less for gooey centers.) |
Servings: 8