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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 21 |
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These moist muffins may be small, but they're always a big hit on a brunch buffet, as a quick snack or as part of a bread basket assortment. The combination of poppy seeds and a hint of lemon makes them irresistible. Kathryn Anderson, Casper, Wyoming Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (8 ounces) sour cream |
1/2 cup vegetable oil |
2 eggs |
2 tablespoons poppy seeds |
2 tablespoons milk |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
Directions:
1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened.
2. Fill greased or paper-lined mini-muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 3-1/2 dozen.
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