Instructions: 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 beat. 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 to 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.

This recipe yields 12 muffins.

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