Quiche and Lemon Poppyseed Muffins

What you need for Lemon Poppyseed Muffins

1/4 c butter softened

1/2 c sugar

1 T Lemon juice

1 egg

3/4 c flour

3/4 t baking powder

1/4 t salt

1/4 c milk

1/2 t lemon zest

1 T poppyseeds

In medium sized bowl cream together butter, sugar, lemon juice, and egg. In separate bowl sift together dry ingredients, then add alternately with milk to egg mixture. Stir in lemon zest and poppyseeds. Spoon into paper lined muffin tin. Bake at 350 degrees for 15-20 minutes.

Optional syrup

2 T lemon juice

1/4 c sugar

Combine and heat just until sugar desolves. Prick small holes in top of muffins with toothpick, then gently pour syrup into holes. Let cool before serving.

(recipe from the World Wide Ward Cookbook)

What you need for Quiche

Pie Crust

8 slices of bacon crisply cut and crumbled

1/2 and onion finely chopped

1 c sharp cheddar cheese

4 eggs

2 c whipping cream or half and half

1/4 t salt

1/4 t Pepper

1/8 t cayenne pepper

Preheat oven to 425 degrees. Sprinkle bacon cheese and onion in pie crust. Beat eggs, then beat in all the remaining ingredients. our onto pie crust. Bake for 15 minutes. Reduce temp to 300 degrees and bake for additional 30 minutes, until knife inserted in center comes out clean. Then let stand 10 minutes.

If sensitive to egg yolk use the equivalent of 4 eggs in egg whites, decrease the amount of cream to between 1 - 1 1/2 cups, and add 2 T flour to egg mixture. You might also need to bake and additional 10-15 minutes.

Serve with muffins and fruit.

(Recipe from the Betty Crocker's Cookbook)