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Almond-Poppy Seed Muffins

Source: Cooking at a Glance - Breads & Muffins
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Makes thirty-six 1 3/4-inch or twelve 2 1/2-inch muffins
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
Almond-Poppy Seed Muffins Recipe at Cooking.com
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.)


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.


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
Calories: 62
Fat. Total: 3g
Protein: 1g
Carbohydrates, Total: 9g
Sodium: 34mg
% Cal. from Fat: 44%
Cholesterol: 8mg
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Brian, IN Reviewed: 01/13/2013
Not much flavor.
Excellent texture. Not much flavor. Barely an essence of almond flavor and not sweet enough, even dipped in butter and sugar. I have an almond poppy seed bread recipe, but I wanted a recipe that was a little lighter that I could use as muffins. Again, I really liked the texture, but I would increase the salt, sugar, and almond extract. It yielded 10 muffins for me, not 12.
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