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“This is my newly engendered recipe for almond poppy-seed muffins, nuts optional, they were moist, fluffy, and tasty!”
READY IN:
30mins
SERVES:
14
YIELD:
1 muffin
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 350 degrees F.
  2. In a medium bowl; combine flour, baking powder, baking soda, and salt. Set aside. In a large bowl; whisk together softened butter, oil, sugar, eggs, vinegars, milk, sour cream, extracts, and poppy-seeds/ almonds. Blend well.
  3. Slowly incorporate the flour mixture until well blended, but DO NOT over-mix as this will result in FORD muffins (that is to say, they will be "like a rock").
  4. Fill the lined muffin tin 70%-100% full (I personally like my muffins to floof over the top, so I went 100%).
  5. Bake at 375 F for 20-25 minutes (until the toothpick comes out clean). Serve.

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