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lemon-poppy-muffins recipe

Date:    Mon, 18 Apr 94 10:20:16 EDT
 From:    jayne@ejv.com (Jayne Spielman)
 Lemon Poppyseed Muffins
  Mix in one bowl:
 	2 1/2 c. flour
 	1/4 c. sugar
 	2 t. baking  powder
 	1 t. baking soda
 	1/2 t. salt
 	grated rind of 1 -2 lemon (use 2 if you use plain yogurt)
 	2 T. poppy seed (I find this is the minimum you can use and still
 	                                   keep the right taste)
  Mix in a separate bowl:
 	1 t. lemon extract
 	1 egg equivalent
 	1 8oz container of fatfree yogurt (plain is OK, but lemon is better)
 	1/2 to 3/4 cup orange juice
 Mix the dry ingredients into the wet ingredients.  Try to use as few
 strokes as possible.  Use a scoop or tablespoon to put batter into
 prepared muffin tins. (I made mini-muffins). Use Pam or nonstick
 muffin pans. Bake in preheated 350F oven until passes the toothpick test.
 I'm not really sure about the cooking time for larger muffins because
 I made mini ones this weekend so you probably need to see for
 	mini-muffins: about 9 minutes or until golden brown
 	regular or giant muffins: probably about 15 minutes.
 kwovolacto ovolacto