Otis Spunkmeyer Almond Poppy Seed Muffins
February 11, 2021 Online Recipe Guide
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Description You can’t go wrong with anything that has the Otis Spunkmeyer name on it. This is no exception.
Ingredients
At a glance
Course
Breads
Difficulty
Medium Difficulty
Source
Copykat Recipe
Makes
12
1/4 lb. or 1 Stick Butter (softened)
1/4 C. Vegetable Oil
1 1/4 C. Sugar
2 Eggs
1 1/2 C. Sour Cream
1/2 tsp. Salt
3 tsp. Almond Extract
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Vanilla
2 1/3 C. Flour
2 Tbsp. Poppy Seeds
1/4 C. Vegetable Oil
1 1/4 C. Sugar
2 Eggs
1 1/2 C. Sour Cream
1/2 tsp. Salt
3 tsp. Almond Extract
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Vanilla
2 1/3 C. Flour
2 Tbsp. Poppy Seeds
Methods/steps
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 four 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.
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.
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