Ingredients:
3 Cups Flour
2 1/4 Cups sugar
1 1/2 Teaspoons baking powder
1 1/2 Teaspoon salt
1 1/2 Cups vegetable oil
1 1/2 Cups milk
3 Eggs
1/2 Teaspoon almond extract
1 1/2 Tablespoons poppy seed
Preheat oven to 350 degrees. Grease two 12 cup muffin tins. Combine flour, sugar, baking powder, and salt in large bowl. Whisk oil, milk, eggs and extract in another large bowl until smooth. Add dry ingredients and blend and mix only until evenly moistened. Stir in poppy seed. Divide batter evenly between prepared tins. Bake until muffins are golden brown, about 30 minutes. Serve muffins warm or at room temperature. Makes 2 dozen.
Tip: Mom uses 1/4 cup poppy seeds.
Good
Appetizers & Beverages ● Soups & Salads ● Main Dishes ● Side Dishes & Vegetables ● Breads ● Desserts
©Copyright 2005 Food-Recipes-Free-Online.com
►For permission to reproduce our recipes on your website, click here ◄
Pull Apart Breakfast Cinnamon Rolls
Chile 'n Cheese Breakfast Casserole
Marmalade-Stuffed French Toast
Poppy Seed Muffins with Sour Cream
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!