These are denser and richer then most muffin almost like pound cake.
1 ¾ cups all purpose flour
3 tablespoon pappy seeds
½ teaspoon salt
½ teaspoon baking soda
5 tablespoon butter, softened
½ cup sugar
2 large eggs
½ cup sour cream
2 tablespoon milk
1 ½ teaspoon vanilla extract
Preheat the oven to 400’F combine the flour, poppy seeds, salt, and baking soda in a large bowel. In a medium size bowl, beat the butter and sugar with an electric mixer on medium speed until creamy. Beat in the eggs, sour cream, milk, and vanilla until well blended. Stir the egg mixture into the flour mixture just until combined.
Spoon the batter into 12 muffin pan cup that have been lightly greased or coated with
Nonstick vegetable spray filling them two thirds. Bake for 18 t 20 minutes, or until a
Wooden toothpicks inserted in the center comes out clean cool the muffins in the pan
For 5 minutes, then turn out onto a wire rack to cool completely, or eat while still warm.