Otis Spunkmeyer Almond Poppy Seed Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Nice big muffins, great tasting. 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:
1. 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.
2. Start adding the four mixture to batter a little at a time until thoroughly blended but do not over beat.
3. 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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