Almond Poppy Muffins
Yield
12 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| ¾ | teaspoon |
salt
|
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
milk
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | cup |
almonds
|
*
|
| ⅓ | cup |
poppy seed
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 3.8 | ml |
salt
|
|
| 79 | ml |
sugar
|
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 177 | ml |
almonds
|
*
|
| 79 | ml |
poppy seed
|
*
|
Directions
PREHEAT OVEN TO 400℉ (200℃).
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 to 25 minutes.
