October 8, 2009

Almond Poppyseed mufffins

Rachel  Ward

I always double this recipe, We love these muffins.

1 3/4 flour
1 c. sugar
1/2 c. milk
1/2 c. butter
2 eggs
4 tsp poppy seeds
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract (do NOT use imitation. They will NOT turn out.)
2 Tbsp. sliced almonds (opt. I never put them in. . .)

Prepare 12 muffin cups with spray or liners. In a large bowl mix flour, baking powder, poppy seeds and salt. Set aside. In a separate medium blowl, cream the butter with the sugar and almond extract. Add the eggs and beat until well blended.  Add butter and egg mixture to flout mixture. Add milk and stir until just blended. Pour batter into muffin tins.  Sprinkle each muffin with almond slices, if desired.  Bake at 375 for 25 minutes.

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