Recipe: Poppy Seed Poundcake Muffins

POPPY SEED POUNDCAKE MUFFINS

2 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup unsalted butter
2 eggs
1 cup plain yogurt
1 teaspoon pure vanilla extract

Preheat oven to 400 degrees F.

In a small bowl, stir together flour, poppy seeds, salt and baking soda.

In bowl of mixer, 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 or paper lined muffin tins.

Bake at 400 degrees F for l5-20 minutes or until a wooden toothpick inserted in center comes out clean. Cool muffins on wire rack for 5 minutes before serving.

Makes l2 muffins
Adapted from source: Creme de Colorado Cookbook by the Junior League of Denver, Inc.