Poppy Seed Muffins

2 cups flour

1/4 cup poppy seeds

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup butter, room temperature

3/4 cup sugar

2 eggs

3/4 cup sour cream

1 1/2 teaspoons vanilla

Preheat oven to 375 degrees. Grease one 12 cup muffin tin. Combine flour, poppy seeds, salt, and baking soda in a small bowl. Using an electric mixer, cream butter with sugar until thick and light colored. Beat in eggs, one at a time. Blend in sour cream and vanilla.

Gradually beat in dry ingredients. Spoon batter into the prepared muffin cups. Bake muffins until tester inserted in center comes out clean, about 20 minutes. Cool 5 minutes in tin on rack.