Poppy Seed Pound Cake Muffins
Monkey see, monkey do, monkey get in trouble too. My youngest son had a t-shirt with that phrase on it and it couldn’t have been more fitting. There’s almost 1o years difference between my oldest and youngest sons. The little guy doesn’t realize that he’s little. He wants to do everything his big brothers do, everything Dad does and sometimes he wants to do things I do.
I made these muffins last Sunday morning for breakfast. Later that evening, I said out loud that I forgot to take pictures of the muffins. My little guy says not to worry, he took some for me. I didn’t think too much of it until I downloaded the pictures from my camera the next day and saw his pictures.
I thought they were pretty good for a six year old and maybe this is one of those things that’s just cute to the mom, but it’s funny to me for kids to be paying attention even when we don’t realize it. He said that he knew that there was no garlic or pineapple in the muffins, but he wanted to make the picture look good! He may be a better food stylist than I am!
These are really terrific muffins, they aren’t too sweet, just right actually. I’m a muffin fanatic and these were pretty close to the top of my favorite’s list. A perfect addition to a lazy Sunday morning.
Poppy Seed Pound Cake Muffins
adapted from: Taste of Home Best of Country Breads
Ingredients:
1 1/2 cups butter or margarine, softened
1 cup sugar
2 eggs
8 oz vanilla yogurt
1 teaspoon vanilla extract
2 cups all purpose flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
Cooking Directions:
Preheat oven to 400 degrees.
In a large mixing bowl, combine butter and sugar, add eggs, yogurt and vanilla, stir to combine. Add flour, poppy seeds, salt and baking soda, stir just until all combined.
Spoon batter into lined or greased muffin tins about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove to a wire rack to cool.
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