Poppy Seed Muffins

 


Poppy Seed Muffins

 

3 eggs

2 ½ cups sugar

1 1/8 cup oil

1 ½ cups milk

1 ½ t. salt

 1 ½ t. baking powder

1 ½ T. poppy seeds

1 ½ t. vanilla

1 ½ t. almond extract

3 cups flour

 

Preheat oven to 350 degrees. Beat together the eggs, sugar, and oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond extract, and flour. Mix well.

Bake in paper-lined muffin cups for 15 to 20 minutes. Tops should be browned, and a toothpick inserted in the center should come out clean.

Make glaze. In a saucepan over low heat, combine ¾ cup sugar, ¼ cup orange juice, ½ t. vanilla, ½ t. almond extract, and 2 T. butter. Warm in pan until the sugar is dissolved.

Remove muffins from pan while still warm. Dip tops in glaze. Cool.


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