Poppy Seed Muffins
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.
|3 cups||all-purpose flour|
|2 tablespoons||poppy seeds|
|1 1/2 teaspoons||baking powder|
|1 1/2 teaspoons||salt|
|1 1/2 cups||milk|
|1 cup||vegetable oil|
|1 1/2 teaspoons||vanilla extract|
|1 1/2 teaspoons||almond extract|
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 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. Yield: about 8 dozen mini-muffins or 24 standard-size muffins.