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Otis Spunkmeyer Almond Poppy Seed Muffins Recipe

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This recipe for Otis Spunkmeyer Almond Poppy Seed Muffins is from The Hansen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick of butter (softened), 1/4 cup 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, 2 1/3 c. flour 2 tbls. poppy seeds.
Directions:
Directions:
Mix flour,salt, soda and powder. In a separate bowl beat butter, oil, and sugar. Add eggs, vanilla, almond, and sour cream. Blend till smooth. Gradually add dry ingredients till blended thoroughly, but do not over beat. Add poppy seeds. Fill muffin cups 3/4 full. Bake in 375º oven for 20-25 minutes for the large muffins, shorter time for the regular size muffins. You may glaze them once they have cooled. (glaze=powdered sugar and milk)
Number Of Servings:
Number Of Servings:
12 giant or 24 regular
Preparation Time:
Preparation Time:
10-15 mins
Personal Notes:
Personal Notes:
These muffins are to die for...... seriously!

 

 

 

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