Monday, November 8, 2010

ALMOND POPPY SEED MUFFINS


3 eggs
2 ½ c. white sugar (-2T)
1 c. vegetable oil
3 ½ c. flour
1 ½ c. milk
1 ½ t. vanilla extract
2 t. almond extract
1 ½ t. salt
1 ¼ t. baking powder
2 T. poppy seeds


Beat together the eggs, white sugar and oil. Add milk, almond extract, vanilla extract. Sift in flour, salt and baking powder. Fold in poppy seeds.

Spray muffin tins with non-stick cooking spray. Fill muffin cups 2/3 full. Bake the muffins at 375^ for 20
minutes. Makes 24.




Glaze


¾ c. white sugar
¼ c. orange juice
½ t. vanilla extract


½ t. almond extract
2 t. butter


In a saucepan over low heat, combine sugar, butter, o.j., vanilla & almond extract; warm in pan until sugar is dissolved. Dunk the tops of the muffins into the glaze.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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