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12 servings
suggest servings
| 1 | each | egg | |
| 3/4 | teaspoon | salt | |
| 1/3 | cup | sugar | |
| 1/4 | cup | vegetable oil | |
| 1 | cup | milk | |
| 2 | cups | flour, all-purpose | |
| 1 | tablespoon | baking powder | |
| 3/4 | cup | almonds | |
| 1/3 | cup | poppy seeds |
PREHEAT OVEN TO 400F.
Beat egg, salt and sugar until light and fluffy.
Add oil in a stream and continue beating.
Beat in milk. Sift flour and baking powder together several times and add to batter, stirring until just mixed.
Add nuts and poppy seeds. Bake in greased muffin tins for 20-25 minutes.
| % Daily Value* | |
| Total Fat 6.0g | 8% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 162mg | 7% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 1.0g | 2% |
| Sugars 7.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Using Instant Mashed Potatoes instead of the flour and water mixture gives a creamier texture.
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