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Lemon Poppy Seed Muffins I |
"Very wet and so delicious."
Ingredients :
- 2 cups all-purpose flour
- 3/four cup white sugar
- 1/four cup poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- half teaspoon salt
- 2 eggs
- 1 cup lemon flavored yogurt
- 1/four cup vegetable oil
- 1 tablespoon grated lemon zest
- 1/three cup lemon juice
- 3 tablespoons white sugar
Instructions :
Prep : 20M | Cook : 12M | Ready in : 40M |
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- Preheat oven to 400 levels F (205 degrees C). Lightly grease a muffin tin.
- Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
- In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour combination. Mix till simply blended. Do no overmix!
- Spoon batter lightly between the prepared muffin cups. Bake at 400 degrees F (205 tiers C) for 20 minutes.
- Combine the lemon juice with the ultimate three tablespoons white sugar. Stir into sugar dissolves.
- Once the truffles are baked pierce the tops numerous instances with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of every muffin. Let cakes cool in pans for 10 minutes earlier than casting off them from the tin.
Notes :
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