| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables, Grains | Breads – qu, Muffins | 30 | Servings | |
INGREDIENTS
| 4 | lg | Eggs |
| 2 | c | Sugar |
| 1 3/4 | c | Evaporated milk; 13 oz. can |
| 1/4 | c | Milk |
| 2 | c | Vegetable oil |
| 3 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 4 | c | Flour |
| 1 | ts | Vanilla |
| 1 | ts | Almond extract |
| 1/2 | c | Poppy seeds |
INSTRUCTIONS
Preheat the oven to 325°. Line 30 muffin cups with paper liners. In a large mixing bowl, beat together the eggs, sugar, evaporated milk, milk and vegetable oil. Sift together baking powder, salt and flour. GRadually add the flour mixture to the egg mixture, beating until well combined. Add the extracts and poppy seeds, stirring only until well combined. Using a 1/3 cup measure, pour the batter into the muffin cups. Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 13:29:23 -0400 From: bobbi744@sojourn.com (Roberta Banghart) NOTES : MCformatting by bobbi744@sojourn.com
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