Poppy seed muffins

Poppy Seed Muffins recipe

This article was published by: Matthew

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Ingredients

2 cups all-purpose flour

1/4 cup poppy seeds

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup sugar

1/2 cup lightly salted butter or margarine, softened

2 eggs

3/4 cup sour cream

1 teaspoon vanilla

Instructions:

Preheat oven to 375 degrees. Grease twelve 3 x 1-1/4 inch (3-1/2 to 4-ounce) muffin cups. In a small bowl, stir together flour, poppy seeds, salt, and baking soda. In a large bowl, beat sugar and butter with electric mixer for 2 minutes. Beat in eggs, one at a time, until blended; beat in sour cream and vanilla. Gradually beat in flour mixture until well combined.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester in center of one muffin comes out clean. Remove muffin tin or tins to wire rack. Cook 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well.

Yield: 12 muffins