I made a double batch of these on Saturday afternoon. By Sunday evening they were gone. I think my 14 year old son ate 4 of them as soon as they came out of the oven. That wouldn’t be so bad, but I also made a double batch of blueberry muffins (recipe will be coming soon) on the same day. The only reason we have a few of those left is that I stuck them in the freezer where they aren’t quite as accessible. What’s that saying about being eaten out of house and home? I think I’m living that.

This recipe is adapted from the Country Living Country Mornings Cookbook. Here’s what you’ll need:

2 cups flour
1/4 cup poppy seeds
1/2 tsp. salt
1/4 tsp. baking soda
1 stick of butter, softened
3/4 cup sugar
2 eggs
3/4 cup sour cream (I’ve also used plain yogurt with good results)
1 tsp. vanilla or lemon extract

Heat the oven to 400 degrees and grease 12 muffin cups.

In a large bowl, combine the flour, poppy seeds, salt and baking soda. In a mixer bowl beat the butter and sugar. Beat in the eggs one at a time, until blended. Add the sour cream and extract. Stir the wet ingredients into the dry, just until moistened. Divide into the muffin cups and bake for 15-20 minutes. Hide some of them from 14 year old boys and other hungry kids.