Poppy Seed Muffins

These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 557 Calories

Ingredients

• ¾ cup white sugar
• 1 ½ teaspoons vanilla extract
• ½ teaspoon vanilla extract
• 3 eggs
• 3 cups all-purpose flour
• ½ teaspoon almond extract
• 1 ½ teaspoons salt
• 1 ½ teaspoons baking powder
• 1 ½ cups milk
• 2 ½ cups white sugar
• 1 ½ teaspoons almond extract
• ¼ cup orange juice
• 2 teaspoons butter, melted
• 1 ½ tablespoons poppy seeds
• 1 ⅛ cups vegetable oil

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.)