OTIS SPUNKMEYER ALMOND POPPY SEED MUFFINS

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OTIS SPUNKMEYER ALMOND POPPY SEED MUFFINS

Posted by LladyRusty

Source: Copykat.com

1/4 lb. or 1 stick butter (softened)
1/4 C. vegetable oil
1 1/4 C. sugar
2 eggs
1 1/2 C. sour cream
1/2 tsp. salt
3 tsp. almond extract
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla extract
2-1/3 C. flour
2 T. poppy seeds

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 flour mixture to batter a little at a time until thoroughly blended, but do not overbeat. 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慚 for 20 - 25 minutes. Check muffins with a wooden pick. Do not over bake. Store in a sealed container. Servings: 12