Almond Poppy Seed Muffins

  • Cook Time: 20-25 minutes
  • Servings: 12
  • Rating:

Ingredients

  • 1/4 lb. or 1 Stick Butter (softened)
  • 1/4 C. Vegetable Oil
  • 1 1/4 C. Sugar
  • 2 Eggs
  • 1 1/2 C. Sour Cream
  • 1/2 tsp. Salt
  • 3 tsp. Almond Extract
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Vanilla
  • 2 1/3 C. Flour
  • 2 Tbsp. 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 eat.
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.