Title: Poppyseed Poundcake Muffins
Categories: Brunch Muffins
Yield: 12 Servings
| 2 | c | Flour |
| 1/2 | c | Butter |
| 1 | ts | Poppyseeds |
| 2 | | Egg |
| 1/2 | ts | Salt |
| 1 | c | Plain yogurt |
| 1/4 | ts | Baking soda |
| 1 | ts | Vanilla |
| 1 | c | Sugar |
In a small bowl, stir together flour, poppyseeds, salt and baking soda. In
large bowl, 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 muffin tins and bake at 400
degrees for 15-20 minutes or until a wooden pick inserted in center comes
out clean.