Poppy Seed Mini Muffins
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 3-1/2 dozen.
These moist muffins may be small, but they're always a big hit on a brunch buffet, as a quick snack or as part of a bread basket assortment. The combination of poppy seeds and a hint of lemon makes them irresistible.
—Kathryn Anderson, Casper, Wyoming
Ingredients
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2 cups all-purpose flour
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3/4 cup sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 cup sour cream
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2 large eggs
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1/2 cup canola oil
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2 tablespoons poppy seeds
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2 tablespoons milk
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1/2 teaspoon lemon extract
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1/2 teaspoon vanilla extract
Directions
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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.
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2.
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.
Nutrition Facts
1 muffin: 76 calories, 4g fat (1g saturated fat), 10mg cholesterol, 61mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.
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