Almond Poppyseed Muffins
.
Yield
24 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 ¼ | cups |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 1 ½ | cups |
milk
|
|
| 3 | large |
eggs
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 ½ | tablespoons |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 532 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 355 | ml |
vegetable oil
|
|
| 355 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 2.5 | ml |
almond extract
|
*
|
| 23 | ml |
poppy seed
|
|
Directions
Preheat oven to 350℉ (180℃). 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 until smooth.
Add dry ingredients mixing until moist.
Then gentily stir in all the poppyseeds.
Fill muffin tins and bake 30 minutes.
