Poppy Seed Muffins

1/2 cup butter or margarine, softened
3/4 cup granulated sugar
2 eggs
3/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup poppy seeds

Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each. Add sour cream and vanilla extract.

Combine flour, baking soda, salt and poppy seeds; add to creamed mixture. Spoon into greased muffin pans, filling two-thirds full. Bake at 400 degrees F for 20 minutes or until golden. Remove from pans immediately.

Yields 16 muffins.