You can’t go wrong with anything that has the Otis Spunkmeyer name on it. This is no exception.
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
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.
Thanks for sharing. GREAT muffins. The muffin batter is very versitile. you can change up the flavorings, and/or replace the poppyseads with 1 cup drained fruit or chochlate chips. It’s the recipe we use 9/10 times to make muffins. Yummy. 
BTW: I’ve tried both yogurt and also fat free sour cream with this recipe. They’ve always risen nicely. It shouldn’t matter which you use with respect to rising, since both have similar consistancies and both are also acidic. My guess was a bad batch of soda or powder in the case where the muffins didn’t rise properly.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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