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:
