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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 24 |
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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 king arthur unbleached 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:
1. 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.
2. 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.
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