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Otis Spunkmeyer's Almond Poppy Seed Muffins Recipe

by Global Cookbook

Ingredients

1/4 lb butter - (1 stick) softened 1/4 c. vegetable oil 1 1/4 c. sugar 2 x Large eggs 1 1/2 c. lowfat sour cream 1/2 x tea poos salt

3 tsp almond extract 1 tsp baking pwdr 1/2 tsp baking soda 1/2 tsp vanilla 2 1/3 c. flour 2 Tbsp. poppy seeds

Directions

1. Measure flour, salt, baking soda and baking pwdr and set aside.
2. In mixing bowl beat softened butter, oil and sugar till blended. Add in Large eggs, vanilla , almond extract and lowfat sour cream to butter and oil. Blend till mix is smooth. All moist ingredients should be blended well.
3. Start adding the four mix to batter a little at a time till thoroughly blended but don't over beat. When mixed, remove from mixer and add in poppy seeds. Stir with a spoon till completely mixed through.
4. Place in muffin c. 3/4 full. Bake in a preheated oven at 375 degrees for 20 to 25 min. Check muffins with a toothpick. Don't over bake. Store in a sealed container.
5. This recipe yields 12 muffins.

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