Poppy Seed Mini Muffins Recipe

By dena

Ingredients

• 2 cups 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
• 2 large eggs
• 1/2 cup canola oil
• 2 tablespoons poppy seeds
• 2 tablespoons milk
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened.

Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Yield: 3-1/2 dozen.

Originally published as Poppy Seed Mini Muffins in Taste of Home
December/January 1997, p39