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Sour Cream Poppyseed Muffins

Sour Cream Poppyseed Muffins Diane Peiker Castle Marne B&B Denver, Colorado

Diane Peiker - Castle Marne Bed & Breakfast - Denver Colorado


2 C. flour

¼ C. poppy seeds

½ tsp. salt

¼ tsp. baking soda

1 C. sugar

½ C. canola oil

2 eggs

¾ C. sour cream

¼ C. water

1 tsp. vanilla

(for lemon poppyseed muffins, add 3 tsp lemon juice)


Preheat oven to 375°. Spray mini-muffin pans with cooking oil. Stir together flour, poppyseeds, salt, baking soda and sugar in a large bowl and set aside. In a small bowl mix oil, eggs, sour cream, water, vanilla and lemon juice until combined. Then make a well in the middle of the dry ingredients and add the egg mixture. Stir until dry ingredients are moistened. Fill muffin tins approximately ¾ full. Sprinkle tops with sugar and bake 15-20 minutes. Makes about 35 mini muffins.


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