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      RECIPE TITLE "Almond-Poppy Seed Muffins Recipe"
    Source: Cooking at a Glance - Breads & Muffins,
    Courtesy of:

    yields Makes thirty-six 1 3/4-inch or twelve 2 1/2-inch muffins
    time--- difficultyeasy

    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.


    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

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).


    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.

      Nutrition Facts
    Makes thirty-six 1 3/4-inch or twelve 2 1/2-inch muffins
    Facts per Serving
    Calories: 62 Fat: 3g Carbohydrates: 9g
    Cholesterol: 8mg Sodium: 34mg Protein: 1g
    Fiber: 0g % Cal. from Fat: 44% % Cal. from Carbs: 58%

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