I promised that I would post the recipe for the Poppy Seed Poundcake muffins that Peggy and I made last week when I was in Colorado. But first, doesn't that look like a huge muffin in the picture above?
Looks can be deceiving. It was actually a mini muffin. So cute!
Man, my hands need some lotion.
Anyway, Peggy got this recipe from a Colorado cookbook - I forgot to write down which one.
I was also too lazy to write down the recipe, so I did this:
I took a picture of the recipe! I love my new camera!
In case you can't read it, here's the recipe:
2 cups all-purpose flour
3 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup butter
1 cup plain yogurt
1 teaspoon pure vanilla extract
Directions - makes 12 muffins - or more mini ones (not sure how many, we ate them too fast)
In small bowl, stir together flour, poppy seeds, salt and baking soda. In large bowl, cream together sugar and butter. Beat in eggs, one at a time. Beat in yogurt and vanilla until well blended. Stir in flour mixture until moistened thoroughly. Spoon batter into greased muffin tins and bake at 400 degrees for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool muffins on wire rack for 5 minutes before serving.