Lemon Poppy Seed Muffin Tops...

3/4 C. sugar
1/2 C. butter or margarine, softened

2 eggs
1-8 oz. lemon yogurt
2 Tbsp. lemon juice
1 1/2 tsp. grated lemon peel

2 C. flour
1/4 C. poppy seeds
1/2 tsp. baking soda
1/4 tsp. salt


Preheat oven to 350 degrees.
Cream butter and sugar together for 15 seconds on low, then 30 seconds on medium.

Add: eggs, yogurt, lemon juice and lemon peel.
Blend on low for 30 seconds.
Then medium for 30 seconds, scraping bowl often.

In separate bowl combine flour, poppy seeds, baking soda and salt.

Add to creamed mixture and blend on low speed.

Drop by heaping Tbsp. on lightly greased cookie sheet, 2 inches apart.

Bake 15-17 minutes or until lightly browned.

Remove immediately and cool on rack.

Makes 24 muffin tops.

Cool completely.
Sprinkle with powdered sugar.

Chocolate-Chocolate Chip Muffins...

2 eggs
1/2 C. oil
1 C. milk
1 tsp. vanilla
1 3/4 C. flour
1/2 C. sugar
1/4 C. cocoa
1 Tbsp. baking powder
1/2 tsp. salt
1 /2 C. semi-sweet chocolate chips

Preheat oven to 400 degrees.
Prepare muffin pan. Grease muffin pan or fill with paper liners.
In a large bowl add and combine eggs, oil, milk and vanilla.In smaller bowl add and combine well, flour, sugar, cocoa, baking powder, salt and chocolate chips.
Combine wet and dry mixtures and fold together gently until just mixed.Spoon into prepared pan.Bake at 400 degrees for 20 minutes.Remove from pan and cool on rack.

Optional: Sprinkle extra chocolate chips on top of each muffin before baking.

Pineapple Cream Muffins...

This is a new recipe that I tried and it was delicious. I've never made a muffin recipe that had vanilla pudding in it. It really gave these muffins a good flavor. The texture was moist and I would describe them as chewy. I'll find an excuse to make these muffins again. Enjoy!

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
31/2 ounce box of instant vanilla pudding
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 8-ounce can crushed pineapple, with juice
1/2 cup cooking oil

Preheat oven to 425 degrees. With a basting brush, coat the muffin cups with oil. Pam didn't work. It made the muffins too dark on the bottom.
In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar.

In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.

Bake for 15 minutes.