Otis Spunkmeyer Almond Poppy Seed Muffins Recipes

OTIS SPUNKMEYER ALMOND POPPY SEED MUFFINS

Otis Spunkmeyer Almond Poppy Seed Muffins image

I love these muffins and when I found this CopyKat.com recipe for them I knew I had to post this for safe keeping.

Provided by Kerena

Categories Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter, softened
1/4 cup vegetable oil
1 1/4 cups sugar
2 eggs
1 1/2 cups sour cream
1/2 teaspoon salt
3 teaspoons almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
2 1/3 cups flour
2 tablespoons poppy seeds

Steps:

Mix flour, salt, baking soda and baking powder in a bowl 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 overmix.
When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups, filling to 3/4 full. Bake in preheated 375 degree oven for 20-25 minutes. Check muffins with a toothpick. Do not overbake. Store in sealed container.

Nutrition Facts : Calories 322, Fat 15.7, SaturatedFat 6.7, Cholesterol 56.1, Sodium 249.4, Carbohydrate 40.9, Fiber 0.9, Sugar 22.1, Protein 4.5

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