Poppy Seed Muffins
Country Woman
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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.