Almond Poppyseed Muffins
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Saved in 4 recipe boxes and 3 cookbooks
Saved in 4 recipe boxes and 3 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 3 | cups | flour, all-purpose | |
| 2 1/4 | cups |
sugar |
|
| 1 1/2 | teaspoons |
baking powder |
|
| 1 1/2 | teaspoons | salt | |
| 1 1/2 | cups | vegetable oil | |
| 1 1/2 | cups |
milk |
|
| 3 | large |
eggs |
|
| 1/2 | teaspoon | almond extract | * |
| 1 1/2 | tablespoons | poppy seeds |
Directions
Preheat oven to 350 degrees. Grease or use muffin papers to line 2 12 cup muffin tins.
Combine flour, sugar baking powder, and salt.
In another bowl whisk oil, milk, eggs and extract till smooth.
Add dry ingredients mixing till moist.
Then gentily stir in all the poppyseeds.
Fill muffin tins and bake 30 minutes.
First published: 1996-01-27 last updated: 2012-05-06
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based on 3 ratings,
best: 5, worst: 0,
reviews: 1
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