Poppy Seed Mini Muffins

Prep: 20 min. Bake: 15 min
3-1/2 dozen
Raw Poppy Seeds Mini Muffin


    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
    2 large eggs
    1/2 cup canola oil
    2 tablespoons poppy seeds
    2 tablespoons milk
    1/2 teaspoon lemon extract
    1/2 teaspoon vanilla extract


    1. Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened.
    2. Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

     recipe credit: Taste of home

    Un washed Poppy Seeds Mini Muffin