OTIS SPUNKMEYER ALMOND POPPY SEED MUFFINS

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

Preheat oven to 375 degrees F.

Measure flour, baking powder, baking soda, and salt; set aside.

In mixing bowl beat sugar, softened butter, and oil until blended. Add sour cream, eggs, almond extract, vanilla extract, and 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 over-beat.

When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full.

Bake in a preheated oven at 375 degrees F for 20 to 25 minutes. Check muffins with a wooden pick. Do not overbake. Store in a sealed container.

Makes 12
Adapted from: Food Down Under