Try this Lemon Poppy Muffins recipe, or contribute your own.
Preheat oven tp 375F. Sift together flour, baking soda, baking powder and salt. Set aside. In a large mixing bowl, cream butter and sugar at medium speed of electric mixer until fluffy, scraping bowl often. Add egg lemon juice and substitute; beat well. Add flour mixture alternately with sour cream, vanilla; beat at low speed until blended. Fold in poppy seed and lemon zest. Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops with additional granulated sugar. Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Recipe By : Victoria Posted to EAT-L Digest 22 Sep 96 Date: Mon, 23 Sep 1996 14:14:46 -0500 From: LD Goss
sknopp 4y agoThese muffins were amazing! They are super moist and tasty and fall apart perfectly. I also used 3 eggs instead of egg beaters and about half the amount of poppy seeds because 1/4 of a cup is a lot! They weren't too lemony but still had good flavor. This was a pretty easy recipe to make but took about 15 or 20 minutes to make because of having to beat everything. My only complaint is that the recipe ingredients are in a random order and difficult to follow when baking off your phone!
booh 7y agoI used 3 eggs insted of the egg beaters, also I used lite sour cream instead of f/f sour cream. I loved this recipe. My husband loved the muffins. I have tryed other recipes and they were not moist at all. This recipe is a keeper