Almond-Poppy Seed Muffins

By Bearbuddy45

Ingredients

• 1 3/4 c. all-purpose flour
• 1/2 c. sugar
• 2 tbsp. poppy seeds
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 beaten egg
• 3/4 c. milk
• 1/4 c. canola oil
• 1/2 tsp. almond extract
• 2 tbsp. unsalted butter, melted
• 2 tbsp. sugar

Details

Servings 2
Preparation time 15mins
Cooking time 35mins
Adapted from cooking.com

Preparation

Step 1

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.

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.