Otis Spunkmeyer Almond Poppy Seed Muffins – make delicious muffins at home

Otis Spunkmeyer Almond Poppy Seed Muffins – make flavorful muffins at home requires roughly 35 minutes from start to finish. One serving contains 343 calories, 5g of protein, and 14g of fat. For 69 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. It works well as an inexpensive breakfast. This recipe from Copy Kat has 207 fans. A mixture of almond extract, poppy seeds, sour cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 35%, this dish is not so tremendous. Similar recipes include Otis Spunkmeyer's Blueberry Muffins, Otis Spunkmeyer Banana Nut Muffins, and Otis Spunkmeyer Blueberry Muffins – what’s better than fresh blueberry muffins.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

3 teaspoon Almond Extract

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

2 Eggs

2 1/3 cup Flour

2 tablespoon Poppy Seeds

1/2 teaspoon Salt

1 1/2 cup Sour Cream

1 1/4 cup Sugar

1/2 teaspoon Vanilla

1/4 cup Vegetable Oil

Equipment:

mixing bowl

muffin liners

toothpicks

oven

Cooking instruction summary:

Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract and sour cream 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 eat.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 for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.

 

Step by step:


1. Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended.

2. Add eggs, vanilla, almond extract and sour cream 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 eat.When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through.

3. Place in muffin cups 3/4 full.

4. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.


Nutrition Information:

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

A survey showed 29% of adults say they have been splashed or scalded by hot drinks while dunking biscuits.

Food Joke

Chuck Norris opens beer bottles with the nearest person's anus.

Popular Recipes
Fines Herbes Potato Rosti

Vegetarian Times

American Flag Cake

Serious Eats

The BEST Sweet Potato Casserole

Pink When

White Wine Carrots

The Novice Chef Blog

Saturdays with Rachael Ray – California Chicken Club Wrap

Taste and Tell Blog