Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.



print recipe     add recipe to album

  
Yield: 1 dozen 

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.


 

Sign up for our B&B Travel Newsletter

Send this Page
to a Friend

Subscribe NOW!

Subscribe
Unsubscribe

When you sign up for our B&B Travel Newsletter you are automatically
entered to Win:

1st Prize: $250 Gift Certificate to an Inn near you
2nd Prize: Set of King or Queen sheets from the Bed & Breakfast
2nd Prize: collection
3rd Prize: Signed copy of Sweets & Treats for your kitchen.



pamela lanier pamela lanier lanier travelguides elegant small hotels family travel guides golf resorts condo vacations