Poppy Seed Muffins
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
YIELD: about 8 dozen mini-muffins or 24 standard-size muffins.
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
Ingredients
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3 cups all-purpose flour
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2-1/2 cups sugar
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2 tablespoons poppy seeds
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1-1/2 teaspoons baking powder
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1-1/2 teaspoons salt
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3 eggs
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1-1/2 cups milk
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1 cup canola oil
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1-1/2 teaspoons vanilla extract
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1-1/2 teaspoons almond extract
Directions
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1.
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.
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2.
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. Serve warm.
Nutrition Facts
1 each: 242 calories, 11g fat (2g saturated fat), 29mg cholesterol, 189mg sodium, 34g carbohydrate (21g sugars, 0 fiber), 3g protein.
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