Poppy Seed Yogurt Muffins
Ingredients Part I:
| |
50 Muffins |
24 Muffins |
| Flour (Pastry) |
2 Lb. |
8 Oz. |
1 Lb. |
4 Oz. |
| Poppy Seeds |
1/4 Cup |
|
2 Tbsp. |
|
| Salt |
2 Tsp. |
|
1 Tsp. |
|
| Baking Soda |
3 ½ Tsp. |
|
1 3/4 Tsp. |
|
Ingredients Part II:
| Sugar |
1 Lb. |
12 Oz. |
14 Oz. |
|
Margarine
(Room Temp) |
|
12 Oz. |
6 Oz. |
|
Ingredients Part III:
Eggs
(Room Temp) |
|
1 Lb. |
½ Lb. |
|
| Vanilla |
|
4 Tsp. |
2 Tsp. |
|
| Lemon Juice |
|
1 ½ Tsp. |
3/4 Tsp. |
|
Ingredients Part IV:
| Plain Yogurt |
2 Lb. |
3 Oz. |
1 Lb. |
|
Method:
- Blend Part 1 Together Well And Set Aside.
- Using A Flat Beater, Cream Sugar And Margarine On Medium Speed Until Light And Fluffy, (About 3-4 Minutes), Scraping Down Sides Of Bowl At Least 2-3 Times During Process.
- Combine Ingredients In Part 3 Together. Slowly Add To The Creamed Mixture. Mix Until Smooth.
- Add Yogurt Alternately With Dry Ingredients From Part One, Blending After Each Addition. This Process Should Take No More Than About 1 Minute.
- Portion Into Muffin Pans With Paper Liners. Bake At 4000f For About 18-22 Minutes. Until A Skewer Or Tooth Pick Comes Out Clean.
For A Variation:
Combine 3/4 Cup Lemon Juice And 2 Tbsp Of Sugar And Brush On To The Baked Muffins.
Source: Chef Ronald Ng, CCSF
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