Almond Poppy Seed Muffins

Here is a pretty easy recipe for some really delicious little muffins I made about a week ago. They turned out great for us, because we love when something is sweet, but not overpoweringly so. I made some adjustments in red, which I think improved upon the recipe, which we got from good ol' Betty Crocker's website.



Ingredients

1/2	cup sugar
1/3	cup vegetable oil
1	egg
1/2	teaspoon almond extract (round up a little)
1/2	cup sour cream
1/4	cup milk
1 1/3	cups Gold Medal® all-purpose flour
1/2	teaspoon baking powder
1/2	teaspoon salt
1/4	teaspoon baking soda
2	tablespoons poppy seed
3	teaspoons sugar (can round down)
2	tablespoons sliced almonds (optional)

Directions

1. Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
2. In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. (Don't over mix, or the muffin texture won't be as muffiny.) Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds. (Don't skip the sprinkle of sugar, and don't ask why not. Just do it. You will thank me later!)
   
3. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool