Poppy Seed Muffins
Serves: 24
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These muffins are dense, moist, and perfect. They are good with dinner and serve leftovers for breakfast.
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Ingredients:
| 3 cups | all-purpose flour |
| 2 1/2 cups | sugar |
| 2 tablespoons | poppy seeds |
| 1 1/2 teaspoons | baking powder |
| 1/2 teaspoon | baking soda |
| 1 1/2 teaspoons | salt salt |
| 3 | eggs |
| 1 1/2 cups | buttermilk |
| 1 cup | vegetable oil |
| 1 1/2 teaspoons | vanilla extract |
| 1 1/2 teaspoons | 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 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.
Source: tasteofhome.com
