My children always call home and ask if this recipe made it into the Yancey reunion cookbook. Somehow, it didn't. Since I only have it written in pencil and that paper is practically ripped out of my cookbook, I thought I'd document it here.
2 cups flour
3 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup softened butter
2 eggs
1 cup vanilla yogurt
1 teaspoon almond extract
3 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup softened butter
2 eggs
1 cup vanilla yogurt
1 teaspoon almond extract
In a medium size bowl, combine the dry ingredients and stir together.
In a large bowl, cream the sugar and butter. Beat in eggs, one at a time. Add the yogurt and extract, beat well. Add the flour mixture to the wet ingredients. Stir until moistened thoroughly. Divide batter into a greased muffin tin. Bake at 400 degrees for 15-20 minutes or until done (passes the toothpick test). Makes 12 muffins.
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