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Breads

Lemon-Sour Cream Poppy Seed Muffins

Lemon-Sour Cream Poppy Seed Muffins recipe
photo by:kraft
These poppy seed muffins get their intense lemon flavor from real juice and zest—and their moistness from sour cream.
time
prep:
15 min
total:
35 min
servings
total:
12 servings
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What You Need

1-1/2
cups  flour
1/2
cup  sugar
2
Tbsp.  poppy seed
1
tsp.  CALUMET Baking Powder
1/4
tsp.  baking soda
1/4
tsp.  salt
2
 eggs
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  butter, melted
1
Tbsp.  lemon zest
2
Tbsp.  lemon juice
1/2
tsp.  vanilla

Make It

HEAT oven to 350°F.

MIX first 6 ingredients in large bowl. Beat eggs in small bowl. Add sour cream, butter, lemon zest, lemon juice and vanilla; mix well. Add to flour mixture; stir just until moistened.

SPOON batter into 12 muffin cups sprayed with cooking spray.

BAKE 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min. before removing from pan.

Kraft Kitchens Tips

Storage Know-How
Freeze any leftover muffins for later enjoyment. Place cooled muffins in a resealable freezer-style plastic bag; seal bag and freeze for up to 6 months. Thaw at room temperature before serving. To serve warm, microwave on HIGH 5 to 10 sec. or just until warmed.
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