Ingredients
2 cups all-purpose flour3/4 cup sugar1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 cup sour cream2 large eggs1/2 cup canola oil2 tablespoons poppy seeds2 tablespoons milk1/2 teaspoon lemon extract1/2 teaspoon vanilla extract
Preparation
Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened.
Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
