Poppyseed Muffins...

Since having surgery at the beginning of the year, I am enjoying citrus foods again, after not being able to eat them for over 2 years.  I was in the mood for some Lemon Poppy Seed bread the other day, but decided to go with this recipe instead, as I had all the ingredients on hand.  They were quite tasty.  We actually didn't put the glaze on them, in hopes that they would keep longer, and they were very yummy, even without it.

Printable Version
3 eggs
2 1/2 cups white sugar
1 1/8 cups vegetable oil
1 1/2 cups milk
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour

Glaze: (Mix in a small saucepan over low heat until sugar is dissolved)
3/4 cup white sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons butter, melted

Beat together the eggs, 2 1/2 cups white sugar, and vegetable oil.  Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour.  Mix well.  Bake in paper lined muffin cups at 350* for 15-20 minutes or 50-60 minutes for loaves.  The tops should be browned, and a toothpick inserted in the center should come out clean.  Remove muffins as soon as you can while still warm, and dunk tops into glaze.  Turn right side up and cool on a wire rack.  For loaves, pour the glaze over the bread while still in the pans.

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