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Active Time: 15 Minutes
Total Time: 35 Minutes
Yield: Makes thirty-six 1 3/4-inch or twelve 2 1/2-inch muffins
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| Make these almond-scented muffins bite-size, for a buffet or if they will be served with a number of other foods. For breakfast or a snack, bake up a batch of larger ones. |
RECIPE INGREDIENTS
| 1 3/4 cups all-purpose flour |
| 1/2 cup sugar |
| 2 tablespoons poppy seeds |
| 2 teaspoons baking powder |
| 1/4 teaspoon salt |
| 1 beaten egg |
| 3/4 cup milk |
| 1/4 cup cooking oil |
| 1/2 teaspoon almond extract |
| 2 tablespoons butter or margarine, melted |
| 2 tablespoons sugar |
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DIRECTIONS
Lightly grease thirty-six 1 3/4-inch or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, sugar, poppy seeds, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, milk, oil, and almond extract; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.)
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Spoon batter into prepared muffin cups, filling the 2 1/2-inch cups two-thirds full and the 1 3/4-inch cups three-fourths full. Bake in a preheated 400 degrees F oven till golden brown, about 12 minutes for small muffins or about 20 minutes for large muffins. Remove from pans; dip tops into melted butter or margarine, then into sugar to coat. Cool slightly on racks.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes thirty-six 1 3/4-inch or twelve 2 1/2-inch muffins
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