Cook'n with Betty Crocker Deluxe Cook'n with Betty Crocker Deluxe

Cook'n Recipe Organizer Cook'n Download


Current Issue
Newsletter Archive
Sign Up Now


Contact Info

10% OFF
All Cook'n Software orders over $50

I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self 

Lemon Poppyseed Muffins
DVO Recipe Center
Makes: 10 Muffins

1/2 cup sweet cream butter, softened
2/3 cup sugar or lemon sugar (see below)
2 large eggs, separated
1-1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
Grated zest of 2 lemons
1/4 teaspoon salt
1/2 cup buttermilk or yogurt
2 tablespoons lemon juice
1 teaspoon vanilla
Sugar (coarse raw or regular)

Preheat oven to 350F. Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a separate bowl, stir together the dry ingredient, poppy seeds, and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth.

In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. Spoon the batter into the prepared pan, 3/4-full. Sprinkle each muffin with coarse raw sugar or lemon sugar. Bake at 350F. for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.

Lemon Sugar: Remove the zest from 3 large lemons with a vegetable peeler. Try not to get any of the white pith on the zest, as it is bitter. Place zest strips in a food processor and add 1/2 cup sugar. Pulse nil the zest is evenly distributed. Add another 1/2 cup sugar. Pulse until zest is finely ground. Store airtight in the refrigerator for up to 2 months. Makes 1 cup.

Help on downloading recipes

Cora's Buttermilk Pie
Old-Fashioned (Real) Blueberry Muffins
Bran Muffins
Upside Down Apple-Raisin Muffins
Double Chocolate Muffins
Sneaky Raspberry Muffins
Lemon Poppyseed Muffins
Pizza Muffins
LIVE VOTE: What's your biggest Muffin problem?
HomeCook'n Cover Page

for Windows 9x/2000/ME/NT/XP/Vista

Not sure what to order?

Piles of recipe cards in your drawer?
Download Cook'n today and get organized!

Cook'n Cookbook Software Download - MSRP $99.95
(Save 20%)
Download: $79.95
CD: $79.95   

Buy the CD or download the full version of Cook'n right now! Includes over 300 of our best recipes.

Copyright 2007 DVO Enterprises, Inc..