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Poppy Seed Muffins Recipe

Spending time in the kitchen is one of the best ways I know how to relax. Since a crafting friend shared the recipe, I've made these traditional muffins with a spectacular glaze more times that I can count.

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Poppy Seed Muffins Recipe

Prep: 15 min. Bake: 25 min.

Yield: 24 Servings

15 25 40

Ingredients

3 cups all-purpose flour
2-1/2 cups sugar
4-1/2 teaspoons 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
GLAZE:
3/4 cup sugar
1/4 cup orange juice
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions

In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine glaze ingredients until smooth; drizzle over warm muffins. Serve immediately. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 270 calories, 11 g fat (2 g saturated fat), 29 mg cholesterol, 192 mg sodium, 40 g carbohydrate, trace fiber, 3 g protein.

Originally published as Poppy Seed Muffins in Best of Country Breads , p22

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas