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Poppy Seed Muffins

Name: Poppy Seed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: about 8 dozen mini-muffins or 24 standard-size muffins.
Ingredients: 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

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

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

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.

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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