Monday, October 12, 2009

Poppy Seed Muffins

Poppy Seed Muffins
(from The Ultimate Muffin Book)
12 servings

1/2 cup poppy seeds
4 tablespoons butter, melted and cooled
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1/2 cup milk
1 cup sour cream
1 teaspoon almond extract
1 teaspoon vanilla extract

Stir poppy seeds and butter in a small bowl until blended; set aside for 5 minutes. Whisk flour, baking soda, baking powder, and salt; set aside. Whisk eggs and sugar until smooth, about 2 minutes. Whisk in milk until smooth, then whisk in sour cream and flavorings. Stir in poppy seeds and butter. Add flour mixture; stir just until mixed. Fill sprayed or lined muffin cups and bake for 20 minutes at 400°. Let cool for 10 minutes. Remove muffins from tin and enjoy!

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