Poppy seed mini muffins
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ¾ | cup | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Sour cream |
| ½ | cup | Vegetable oil |
| 2 | Eggs | |
| 2 | tablespoons | Poppy seeds |
| 2 | tablespoons | Milk |
| ½ | teaspoon | Vanilla |
| ½ | teaspoon | Lemon extract |
Directions
In large bowl, combine the flour, sugar, baking powder, baking soda and salt; set aside. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened. Fill greasedd or paper-lined mini-muffin cups ⅔ full. Bake at 400 degres for 12-15 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire rack.
Recipe by: The Tennessee Magazine - 12/97 Posted to Bakery-Shoppe Digest V1 #449 by Pamela Morrisson <pmorrsn@...> on Dec 11, 1997