40 ounces all-purpose flour
1/4 cup poppy seeds
2 teaspoons salt
3 1/2 teaspoons baking soda
28 ounces granulated sugar
12 ounces margarine
1 pound eggs (about 9 total)
4 teaspoons vanilla
1 1/2 teaspoons lemon juice
35 ounces plain yogurt
Servings: 50
1. Blend together flour, poppy seeds, salt and baking soda.
2. Cream sugar and margarine on medium speed until light and fluffy, using flat beater.
3. Combine eggs, vanilla and lemon juice and add gradually to creamed mixture. Mix until smooth.
4. Add yogurt alternately with dry ingredients from first step, blending after each addition. Portion into prepared muffin pans, using No. 16 dipper. Bake at 400F for 18-22 minutes. Cool briefly before removing from pans.
Yield: 50 muffins
Notes: VARIATION:
Glazed Poppy Seed-Yogurt Muffins. Combine 3/4 cup lemon juice and 2 Tbsp granulated sugar. Brush on baked muffins.
1/4 cup poppy seeds
2 teaspoons salt
3 1/2 teaspoons baking soda
28 ounces granulated sugar
12 ounces margarine
1 pound eggs (about 9 total)
4 teaspoons vanilla
1 1/2 teaspoons lemon juice
35 ounces plain yogurt
Servings: 50
1. Blend together flour, poppy seeds, salt and baking soda.
2. Cream sugar and margarine on medium speed until light and fluffy, using flat beater.
3. Combine eggs, vanilla and lemon juice and add gradually to creamed mixture. Mix until smooth.
4. Add yogurt alternately with dry ingredients from first step, blending after each addition. Portion into prepared muffin pans, using No. 16 dipper. Bake at 400F for 18-22 minutes. Cool briefly before removing from pans.
Yield: 50 muffins
Notes: VARIATION:
Glazed Poppy Seed-Yogurt Muffins. Combine 3/4 cup lemon juice and 2 Tbsp granulated sugar. Brush on baked muffins.
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