These muffins are always a hit at the buffet table or as a quick snack.

2	Cups	All-purpose flour
3/4	Cup	Sugar
1	Tsp.	Baking powder
1	Tsp.	Baking soda
1/4	Tsp.	Salt
1	Cup (8 oz.)	Sour cream
1/2	Cup	Vegetable oil
2	Eggs
2	Tbsps.	Poppy seeds
2	Tbsps.	Milk
1/2	Tsp.	Vanilla extract
1/2	Tsp.	Lemon extract

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; set aside. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined mini-muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

YIELD: 3 1/2 dozen