Almond Poppy Seed Muffins

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Title: Almond Poppy Seed Muffins
Yield: 30 Servings
Categories: Breads, Muffins


4 lg Eggs
2 c Sugar
1 3/4 c Evaporated milk; 13 oz. can
1/4 c Milk
2 c Vegetable oil
3 1/2 ts Baking powder
1/2 ts Salt
4 c Flour
1 ts Vanilla
1 ts Almond extract
1/2 c Poppy seeds

Preheat the oven to 325?. Line 30 muffin cups with paper liners. In a large
mixing bowl, beat together the eggs, sugar, evaporated milk, milk and
vegetable oil. Sift together baking powder, salt and flour. GRadually add
the flour mixture to the egg mixture, beating until well combined. Add the
extracts and poppy seeds, stirring only until well combined. Using a 1/3
cup measure, pour the batter into the muffin cups. Bake for 25-30 minutes
or until a toothpick inserted into the center of a muffin comes out clean.

Posted to MC-Recipe Digest V1 #164

Date: Mon, 22 Jul 1996 13:29:23 -0400

From: (Roberta Banghart)
NOTES : MCformatting by