Recipe

Otis Spunkmeyer Almond Poppy Seed Muffins Recipe

	Henrie / All my dishes 7 months, 1 week ago Nice big muffins, great tasting. Prep:10m Cook:20m Servings:12	Henrie
	muffins easy yummie

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Ingredients

Otis Spunkmeyer Almond Poppy Seed Muffins

1/4 Pound or 1 Stick Butter (softened)

1/4 Cup Vegetable Oil

1-1/4 Cups Sugar

2 Eggs

1-1/2 Cups Sour Cream

1/2 Teaspoon Salt

3 Teaspoons Almond Extract

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Vanilla

2-1/3 Cups Flour

2 Tablespoons Poppy Seeds

Directions

Measure flour, salt, baking soda and baking powder 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 four mixture to batter a little at a time until thoroughly blended but do not over beat.

When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.

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