Poppy Seed Mini Muffins
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup butter, melted
2 eggs
2 tablespoons poppy seeds
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
In a large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. In another bowl, combine remaining ingredients; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined mini muffin cups two-thirds full. Bake at 400 °F for 12 to 15 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Yield: 3 1/2 dozen
