Ingredients:
2 cups all-purpose flour
1/4 cup poppy seeds
1/2 tsp salt
1/4 tsp baking soda
1/2 cup sugar
1/2 cup lightly salted butter or margarine, softened
2 eggs
3/4 cup sour cream
1 tsp vanilla
Instructions:
Preheat oven to 375 degrees. Grease twelve 3x1-1/4" muffin cups. In a small bowl, stir together flour, poppy seed, salt, and baking soda. In a large bowl, beat sugar and butter with electric mixer for 2 minutes. Beat in eggs, one at a time, until blended; beat in sour cream and vanilla. Gradually beat in flour mixture until blended. Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center on one muffin comes out clean. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
