Sunday, February 7, 2010

Take Care of YOU!!!

Good Afternoon!
I hope you are enjoying our false spring :)  It always seems that Mother Nature likes to tease us with a little warm weather in February.
Well, I don't know about y'all, but these past few meetings have REALLY been speaking to me.  I have learned SO much from each and every one of you.  Boy, are these topics timely!  Now this week, we are on to the next challenge.  Be sure to schedule some time this week for your meeting.  Forty-five minutes will make all the difference for you!  My meeting times are listed below.  I can't wait to see you :)
Below I have a new recipe for you.   Lemon Poppy Seed cake is one of my all time favorites!

Visit my blog at Melting Marion
My Meetings- Provo Center: Monday 10am, Tuesday 5:30pm.  Payson: Wednesday 6pm
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Lemon Poppy Seed Muffins

POINTS® Value:    3
Servings:  12


1 3/4 cup(s) all-purpose flour   

3/4 cup(s) sugar   

2 1/2 tsp baking powder   

1/2 tsp baking soda   

1/2 tsp table salt   

1 Tbsp lemon zest   

1 Tbsp poppy seeds   

1 1/4 cup(s) buttermilk   

2 Tbsp butter, melted   
1 large egg(s), lightly beaten   


  • Preheat oven to 400°F.

  • Place 12 muffin cup liners in muffin cups.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

  • Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake at 400°F for 20 to 22 minutes or until golden brown.

  • Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely. Yield: 12 servings (serving size: 1 muffin).

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