Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 242
  • Fat:
  • 11 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 29 mg
  • Sodium:
  • 189 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g


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Poppy Seed Muffins

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Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana

SERVINGS: 24

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 10 min. Bake: 20 min. + cooling

Ingredients:

  • 3 cups all-purpose flour
  • 2-1/2 cups sugar
  • 2 tablespoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons almond extract

Directions:

In a large bowl, combine flour, sugar, poppy seeds, baking powder and salt. In another bowl, beat eggs, milk, oil and extracts; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 8 dozen mini-muffins or 24 standard-size muffins.

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