Otis Spunkmeyer Almond Poppy Seed Muffins

• 1/4 cup butter, softened
• 1/4 cup vegetable oil
• 1 1/4 cups sugar
• 2 eggs
• 1 1/2 cups sour cream
• 1/2 teaspoon salt
• 3 teaspoons almond extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla
• 2 1/3 cups flour
• 2 tablespoons poppy seeds

1. Mix flour, salt, baking soda and baking powder in a bowl and set aside.
2. 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 flour mixture to batter a little at a time until thoroughly blended but do not overmix.
3. When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups, filling to 3/4 full. Bake in preheated 375 degree oven for 20-25 minutes. Check muffins with a toothpick. Do not overbake. Store in sealed container.

butter, vegetable oil, sugar, eggs, sour cream, salt, almond, baking powder, baking soda, vanilla, flour, poppy seeds

Taken from www.food.com/recipe/otis-spunkmeyer-almond-poppy-seed-muffins-472552 (may not work)