Otis Spunkmeyer's Almond Poppy Seed Muffins Recipe
Servings: 12
Ingredients
- 1/4 lb butter - (1 stick) softened
- 1/4 c. vegetable oil
- 1Â 1/4 c. sugar
- 2 x Large eggs
- 1Â 1/2 c. lowfat sour cream
- 1/2 x tea poos salt
- 3 tsp almond extract
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 2Â 1/3 c. flour
- 2 Tbsp. poppy seeds
Directions
- Measure flour, salt, baking soda and baking pwdr and set aside.
- In mixing bowl beat softened butter, oil and sugar till blended. Add in Large eggs, vanilla , almond extract and lowfat sour cream to butter and oil. Blend till mix is smooth. All moist ingredients should be blended well.
- Start adding the four mix to batter a little at a time till thoroughly blended but don't over beat. When mixed, remove from mixer and add in poppy seeds. Stir with a spoon till completely mixed through.
- Place in muffin c. 3/4 full. Bake in a preheated oven at 375 degrees for 20 to 25 min. Check muffins with a toothpick. Don't over bake. Store in a sealed container.
- This recipe yields 12 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 355 | |
| Calories from Fat 172 | 48% |
| Total Fat 19.54g | 24% |
| Saturated Fat 8.86g | 35% |
| Trans Fat 0.12g | |
| Cholesterol 70mg | 23% |
| Sodium 247mg | 10% |
| Potassium 93mg | 3% |
| Total Carbs 40.84g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 22.15g | 15% |
| Protein 4.48g | 7% |
