2 c. flour
1/4 c. poppy seeds
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. butter, room temperature (1 stick)
3/4 c. sugar
2 eggs
3/4 c. sour cream
1 1/2 tsp. vanilla

Preheat oven to 375 degrees. Grease muffin pan or use paper cups. Combine flour, poppy seeds, salt, and baking soda in small bowl. Cream butter with sugar until thick and light. Beat in eggs one at a time. Blend in sour cream and vanilla. Gradually beat in dry ingredients. Spoon batter into pan. Bake until tester inserted into muffin comes out clean, about 20 minutes. Cool 5 minutes in pan. Then remove.