Otis Spunkmeyer's Almond Poppy Seed Muffins

Recipe Ingredients

1/4 lb	113g / 4oz	Butter - (1 stick) - softened
1/4 cup	59ml	Vegetable oil
1 1/4 cups	247g / 8.7oz	Sugar
2		Eggs
1 1/2 cups	355ml	Sour cream
1/2		Tea poos salt
3 teaspoons	15ml	Almond extract
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Vanilla
2 1/3 cups	145g / 5.1oz	Flour
2 tablespoons	30ml	Poppy seeds

Recipe Instructions

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 to 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.

This recipe yields 12 muffins.

Source:
CopyKat Recipes at http://www.copykat.com

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