Le­mon pulpy­seed muffins

Austin American-Statesman - - FOOD & LIFE - — Michael and Amanda Joyner, own­ers of Retro Biz­zaro Pas­tries

10 Tbsp. un­salted but­ter, soft­ened 3⁄4 cup sugar 1⁄4 cup honey 2 large eggs 3 cups all-pur­pose flour 1 Tbsp. bak­ing pow­der 1⁄2 tsp. bak­ing soda 3⁄4 tsp. salt 3 Tbsp. poppy seeds 1 1⁄2 cup Greek yo­gurt 3 Tbsp. fruit or veg­gie pulp

Pre­heat the oven to 375 de­grees. In a large bowl, cream to­gether but­ter, sugar, honey and eggs. In a sep­a­rate bowl, com­bine flour, bak­ing pow­der, bak­ing soda, salt and poppy seeds. Mix half the flour mix­ture into the wet in­gre­di­ents, then mix in yo­gurt and pulp. Mix in the rest of the flour. Pour into muf­fin tin lined with paper cups. Bake for about 10 min­utes or un­til golden brown.

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