Ingredients
2 c. flour
1/2 tsp. salt
1/4 c. poppy seed
1/4 tsp. baking soda
3/4 c. sour cream
1/2 c. margarine or butter
2 large eggs
3/4 c. sugar
1 tsp. vanilla
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RecipeNLG
Gathered
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Electric butter churn — artisan butter from cream in minutes
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Electric butter churn — artisan butter from cream in minutes
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Heat oven to 400°. Generously grease 12 muffin cups. In a large bowl combine flour, salt, poppy seed and baking soda. In a medium bowl with an electric mixer beat margarine and sugar until light and fluffy. Reduce speed and beat in eggs, one at a time. Beat in sour cream and vanilla. With a rubber spatula fold into flour mixture just until moistened. Batter will be lumpy. Divide batter among muffin cups. Bake 15 to 20 minutes.