Tuesday, July 6, 2010

Otis Spunkmeyer Almond Poppy Seed Muffins

I LOVE poppy seed muffins, especially warm from the oven. I've tried quite a few recipes, but I like this one the best! I got it off of CopyKat Recipes. Yum!!! ...But I wouldn't recommend eating them before a drug test... did anyone see that episode of Seinfield when Elaine kept eating poppyseed muffins before a drug test?? hahaha

Otis Spunkmeyer Almond Poppy Seed Muffins

2- 1/3 cups All purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 Stick of butter (softened)
1/4 cup vegetable oil
1-1/4 cups granulated sugar
2 eggs
1-1/2 cups sour cream
3 teaspoons almond extract
1/2 teaspoon vanilla
3 Tablespoons Poppy Seeds

Heat oven to 375 degrees. Grease desired size muffin tins.
In a medium size bowl, stir together the flour, salt, baking soda and baking powder, set aside. In mixing bowl, beat softened butter, oil, and sugar until blended and creamy. Add eggs, vanilla, almond extract and sour cream to butter mixture. Blend until mixture is smooth, all moist ingredients should be blended well. Start adding the flour mixture to batter a little at a time until thoroughly blended but do not over beat.
Remove from the mixer and add poppy seeds. Stir with spoon until completely mixed through. Spoon into muffin cups 3/4 full. Bake in oven for 20 to 25 minutes (10 to 15 minutes for mini-muffin tins) or until toothpick comes out clean when inserted in the center and muffins are slightly golden brown around the edges. Do not over bake.

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