Ingredients:
2 Cups all purpose flour
1/4 Cup poppy seeds
1/2 Teaspoon salt
1/4 Teaspoon baking soda
1/2 Cup (1 stick) butter, room temperature
3/4 Cup sugar
2 Eggs
3/4 Cup sour cream
1 1/2 Teaspoons vanilla
Preheat oven to 350 degrees. Grease one 12 cup muffin tin. Combine flour, poppy seeds, salt and baking soda in small bowl. Using electric mixer, cream butter with sugar until thick and light. Beat in eggs one at a time. Blend in sour cream and vanilla. Gradually beat in dry ingredients. Spoon batter into prepared tins. Bake muffins until tester inserted in centers come out clean about 20 minutes. Cool 5 minutes in tin on rack. Remove from tin and cool completely.
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Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!