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
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 12|
|Calories from Fat: 636 (67%)|
|Amt Per Serving||% DV|
|Total Fat 70.6g||94 %|
|Saturated Fat 44g||220 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 184.9mg||57 %|
|Sodium 240.2mg||8 %|
|Potassium 119.2mg||3 %|
|Total Carbohydrate 79g||23 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 77.4g|
|Protein 5.2g||7 %|
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Calories per serving: 953
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