Poppy seed muffins
Poppy Seed Muffins recipeThis article was published by: Matthew
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- 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
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
Reference: Poppy seed muffins
Recipe type: xarchivex
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