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Poppy Seed Mini Muffins
SUBMITTED BY:
Kathy Anderson
"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"
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup vegetable oil
2 eggs
2 tablespoons poppy seeds
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
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DIRECTIONS
In a large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined mini-muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack.
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REVIEWS
Reviewed on Jan. 3, 2007 by TRICIAJONES
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TRICIAJONES
Jan. 3, 2007
just the kind of recipe I was looking for. I only had half the amount of sour cream, but the muffins still turned out moist and tasty. I only used half of the poppy seeds too because after stirring in 1 T. it seemed like enough.
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3 users found this review helpful
just the kind of recipe I was looking for. I only had half the amount of sour cream, but the...
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Reviewed on Apr. 4, 2008 by
AQUARIUS
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AQUARIUS
Apr. 4, 2008
I made 12 standard-size muffins out of this recipe; baked @400F for 20 mins. I filled each muffin cup full and it rose nicely. I used 1 cup of all-purpose flour and 1 cup of whole wheat flour, and added 1/4 cup of ground flaxseed, which I usually do (half all-purpose/half whole wheat, plus flax) when I make muffins or quick bread. It tasted very good and was perfect for breakfast ;) Lemon flavour was not powerful enough for me so I will try 1 tsp of lemon extract (or real zest) next time.
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I made 12 standard-size muffins out of this recipe; baked @400F for 20 mins. I filled each...
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Reviewed on Feb. 9, 2008 by Rebecca
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Rebecca
Feb. 9, 2008
I'm 15 and I followed this easy recipe exactly and it turned out really yummy. Except I think I liked the dough better before I cooked it, haha. I must have cooked it too long, about 11 minutes. But it really was tasty-licious.
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I'm 15 and I followed this easy recipe exactly and it turned out really yummy. Except I think...
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