Recipe: Lemon Poppy Seed Muffins

Lemon Poppy Seed Mini Muffins

Prep Time: 15 Minutes Cook Time: 15 Minutes Servings: 21

These are so good, they barely last us one evening! And here’s the big shocker: GRAHAM MADE THEM. Now, that’s my kind of snack! One I didn’t have to make and one that was super bomb. We also had the Potato Soup that I showed you how to make here. And two cheese balls with club crackers. And snowball cookies. We were totally pigging out =) Here’s the recipe for those muffins! I got it off of all recipes about a year ago, I think.

• 2 cups all purpose flour
• 3/4 cup sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup sour cream
• 1/2 cup vegetable oil
• 2 eggs
• 2 TBSP poppy seeds
• 2 TBSP milk
• 1/2 tsp. vanilla extract
• 1/2 tsp. lemon extract

Preheat oven to 400 F. For easy cleanup use mini muffin pan paper liners, if you don’t have any on hand make sure you grease your pan or you may have a heck of a time trying to get these little boogers out. Start by combining the flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside. Then combine the remaining ingredients, mix well. Slowly add those to your dry ingredients and combine until moistened. Fill muffin cups 2/3 full. Bake approximately 12-15 minutes or until toothpick inserted into the middle comes out clean. Cool completely before removing from pan. Store in an airtight container.