Otis Spunkmeyer Almond Poppy Seed Muffins

1/4 lb. or 1 Stick Butter (softened)

1/4 C. Vegetable Oil

1 1/4 C. Sugar

2 Eggs

1 1/2 C. Sour Cream

1/2 tsp. Salt

3 tsp. Almond Extract

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Vanilla

2 1/3 C. Flour

2 Tbsp. Poppy Seeds

Measure flour, salt, baking soda and baking powder and set aside. 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 four mixture to batter a little at a time until thoroughly blended but do not over eat.When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 – 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.