Sunday, March 18, 2012

Poppy Seed Muffins

Emma's invitation to prom was a billboard-sized poster hanging in our garage when we got home this weekend asking, "Will you go to prom with me?" Her response was a plate of these delicious Poppy Seed Muffins with a definte Y-E-S-! spelled out. They are delicious-what a lucky guy!!!

3 cups all-purpose flour
2-1/2 cups sugar
2 tablespoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
3 eggs
1-1/2 cups milk
1 cup canola 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.

Nutritional info: 1 serving (1 each) equals 242 calories, 11 g fat (2 g saturated fat),
29 mg cholesterol, 189 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.

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