Almond-Poppy Seed Muffins

By KimberlyB

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

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

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