Poppyseed Poundcake Muffins
by naht
This is a childhood favorite that is just as tasty for adults! These muffins are rich and moist and really don't need any butter. They are great for breakfast or with dinner.
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INGREDIENTS
INSTRUCTIONS
In a large bowl, cream sugar and butter. Beat in eggs one at a time. Beat in yogurt and vanilla. Gently stir in flour, poppyseeds, salt, and baking soda until just moistened. Spoon batter into greased or paper lined muffin tins and bake at 400? for 15-20, until lightly browned on top. Cool on wire rack 5 minutes before serving.
NOTES
I love the texture and flavor of these muffins. They feel fancy for a weeknight supper.
Memi1985
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Muffin (92g) | ||
| Recipe Makes: 18 | ||
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| Calories: 287 | ||
| Calories from Fat: 80 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.9g | 12 % | |
| Saturated Fat 4.3g | 21 % | |
| Monounsaturated Fat 2.6g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 131.5mg | 40 % | |
| Sodium 115.4mg | 4 % | |
| Potassium 75.6mg | 2 % | |
| Total Carbohydrate 46.9g | 14 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 46.4g | ||
| Protein 5.6g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 287
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