Poppy Seed Pound Cake Muffins

Here is a great recipe for muffins. There are several variations for it so you can make different muffins with the same recipe. These are light and fluffy muffins just like the bakery muffins.

Poppy Seed Pound Cake Muffins
4 c. flour
5 T. poppy seeds
1 t. salt
½ t. baking soda
2 c. sugar
1 c. butter, softened
4 eggs
2 c. sour cream
2 t. vanilla
In small mixing bowl, stir together flour, poppy seeds, salt and baking soda. In large mixing bowl, cream sugar and butter. Beat in eggs one at a time. Add sour cream and vanilla; mix well. Stir in flour mixture until dry ingredients are moistened. DO NOT BEAT. Spoon batter into greased muffin tins. Bake at 400º for 40-50 minutes for Texas style muffins. Yield: 12 Texas style muffins or 24 regular muffins

Variations -- Omit poppy seeds and add 1 teaspoon baking powder to the mix and the following:

• Blueberry Muffins - 2 c. blueberries
• Apple-Cinnamon Muffins - 2 c. diced apples and 2 t. cinnamon
• Cinnamon Streusel Muffins - ¼ c. butter, softened, 5 t. cinnamon, 10 T. sugar, ½ c. walnuts, 10 T. flour. Mix together until crumbly. Fill muffins ¼ full, add streusel then add another ¼ batter, top with streusel.
• Tropical - 1 can drained mandarin oranges, 1 can drained pineapple chucks, 1 c. coconut