Poppy Seed Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 1/2 teaspoons baking powder
- 3/4 cup white sugar
- 1 1/2 cups milk
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons almond extract
- 2 1/2 cups white sugar
- 1/4 cup orange juice
- 2 teaspoons butter melted
- 1 1/8 cups vegetable oil
- 1 1/2 tablespoons poppy seeds
- Carbohydrate 63.9140588117553 g
- Cholesterol 6.32795138788511 mg
- Fat 18.052712867657 g
- Fiber 1.06104168322548 g
- Protein 5.6417221572655 g
- Saturated Fat 2.41407796311481 g
- Serving Size 1 1 - 18 large muffin (162g)
- Sodium 456.744333820782 mg
- Sugar 62.8530171285298 g
- Trans Fat 0.494920295578606 g
- Calories 439 calories
Directions Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well. Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean. Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good. To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
