DD and I made poppy seed muffins this afternoon. Delicious! We had some warm from the oven, shared some with friends, and I’m thinkin’ the rest will go quickly.
Mix the following ingredients until well blended.
* 3 eggs
* 2 1/2 cups white sugar [I used 1 3/4 c. sugar]
* 1 1/8 cups vegetable oil [I used 1 c. oil…if I had applesauce on hand, I would have used 1/2 c. oil and 1/2 c. applesauce]
* 1 1/2 cups milk
* 1 1/2 tablespoons poppy seeds
* 1 1/2 teaspoons vanilla extract
* 1 1/2 teaspoons almond extract
Mix these three ingredients in a separate bowl, then stir into wet ingredients. Do not over mix.
* 1 1/2 teaspoons baking powder [I used 2 tsp. baking powder]
* 1 1/2 teaspoons salt [I used 1 tsp. salt]
* 3 cups all-purpose flour
I read the reviews on the recipe site and made a few changes to the ingredients, noted above.
Pour the batter into paper lined muffin tins, filling about 3/4 full. We made 30 muffins with this recipe.
The batter was much soupier than I expected. Several reviews of the recipe mentioned that the batter should not be over mixed. It was lumpy when I poured it into the muffin cups. And they baked beautifully.
Bake at 350* for 15-20 minutes. In my oven, 18 minutes were just right. While the muffins are still warm, pour the glaze over them. Messy but worth it.
* 3/4 cup white sugar
* 1/4 cup orange juice
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 2 teaspoons butter, melted
The glaze adds another level of yumminess. I melted the butter in the pot, then added the other ingredients, cooking over low heat and stirring constantly until the sugar was dissolved.
The recipe says to dip the muffins in the glaze. I just poured it on top.
Oh, these are sooooo good.