1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tap. salt (optional)
2 tsp. almond extract
2 to 3 tbsp. poppy seeds
1 c. butter
1 c. sugar
3 eggs or egg substitute
1 c. sour cream

Combine first 4 ingredients in 2 cup measure. Cream butter with eggs and sugar; blend in sour cream and almond extract, Add dry ingredients. Stir in poppy seeds. Pour into foil lined muffin pans and bake at 350 degrees for 15 to 20 minutes. Makes 2 plus dozen. These may be "dressed up" by pressing blanched almond slivers on top before baking.