Today's recipe is a wonderful addition to your quick bread and muffin recipe collection.
Almond Poppy Seed Muffins
3 Cups Flour
1-1/2 C. Milk
2-1/4 C Sugar
1-1/2 Teaspoons Baking powder
1/2 Teaspoon Almond extract
1-1/2 Teaspoons Salt
1-1/2 Tablespoons Poppy seeds
1-1/2 Cups Vegetable oil
Preheat oven to 350 F grease or paper line two 12 cup muffin tins - combine flour-sugar-baking powder-salt in bowl; mean while whisk oil-milk-eggs-extract in another bowl till smooth Add the dry ingredients mixing till moist - Very gently stir in all the poppy seeds.
Fill muffin tins, and bake for approximately 30 minutes. Serve warm or cold - Made these last summer and they were very moist and very flavorful.
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Vintage Kitchen Tips: 1940's Wisdom - *If there were no tribulations, there would be no rest;* *if there were no winter, there would be no summer. ~St. John Chrysostom* It's been a crazy month...