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Lemon Poppy Seed Muffins

1 1/3 cups cake flour
1/2 tsp baking soda
1 stick (1/2 cup) butter
1 1/3 cup sugar
4 eggs
3 tablespoons lemon juice
3 tsp grated lemon peel
2 tsp vanilla
5 tablespoons poppy seeds
1/2 cup sour cream

Preheat oven to 375 degrees. Butter muffin tins for 12 muffins.

Sift the dry ingredients (flour and soda) and set aside. Cream
the butter in a large bowl and add the sugar a little at a time,
beating until light and fluffy; add the eggs one at a time, beating
well, then add the lemon juice, vanilla, lemon peel and poppy seeds.
Add the flour and sour cream to this making sure the batter is well
mixed.

Fill muffin tins about 3/4 full. Bake for 20-25 minutes or until
golden. Dust with confectioners' sugar and serve warm or cool on
a cake rack.

The original recipe calls for separating the eggs and whipping the
egg whites separately with half the sugar. This meringue is then
folded into the batter just before baking. This makes for a lighter
muffin, but is unnecessary.

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