Almond-Poppy Muffins
These scrumptious muffins are perfect for a light breakfast or lunch.
Yield
12 servingsPrep
5 minCook
25 minReady
30 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
chopped |
*
|
| 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
chopped |
*
|
| 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.
