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Ingredients
| salted butter: 1/4 cup (softened) |
| vegetable oil: 1/4 cup |
| granulated sugar: 1 1/4 cups |
| eggs: 2 |
| sour cream: 1 1/2 cups |
| salt: 1/2 tsp |
| almond extract: 1 Tbl |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 2 1/3 cups |
| poppy seed: 2 Tbl |
Otis Spunkmeyer Almond Poppy Seed Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Mix flour, salt, baking soda and baking powder in a bowl and set aside.
- In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract and sour cream to butter and oil. Blend until mixture is smooth, all moist ingredients should be blended well. Start adding the flour mixture to batter a little at a time until thoroughly blended but do not overmix.
- When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups, filling to 3/4 full. Bake in preheated 375 degree oven for 20-25 minutes. Check muffins with a toothpick. Do not overbake. Store in sealed container.