Poppy Seed Muffins

By newbaucher

Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana

Ingredients

• 3 cups all-purpose flour
• 2-1/2 cups sugar
• 2 tablespoons poppy seeds
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 3 eggs
• 1-1/2 cups milk
• 1 cup canola oil
• 1-1/2 teaspoons vanilla extract
• 1-1/2 teaspoons almond extract

Details

Servings 24

Preparation

Step 1

In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm. Yield: about 8 dozen mini-muffins or 24 standard-size muffins.