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Poppy Seed Muffins
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| Dipping the muffin tops in butter and then sugar gives them a finished (and tasty) appearance. SERVES 6 , 12 muffins (change servings and units) Ingredients | |
| 1 3/4 cups | flour |
| 3 tablespoons | poppy seeds |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 1/2 cup | sugar |
| ¼ tsp | baking soda |
| 8oz | sour cream |
| 1/4 cup | butter |
| 1 | egg |
| 2 teaspoon | vanilla extract |
| 3 tablespoons | butter, melted |
| 3 tablespoons | sugar |
Directions
1
In a medium mixing bowl blend first 6 ingredients. Make a well in the center.
Combine Sour cream, butter, egg and vanilla add to flour mixture. Stir until moistened.
5
Bake at 400 for 12-14 minutes (tops are golden brown). Cool for five minutes.
6
Meanwhile, melt remaining butter in a small bowl in the microwave. Put sugar in another small bowl.
7
Dip tops into melted buter, then into sugar to coat. Cool for a few more minutes
8
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