Almond Poppyseed Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Muffins | 24 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 2 1/4 | c | Sugar |
| 1 1/2 | t | Baking powder |
| 1 1/2 | t | Salt |
| 1 1/2 | c | Vegetable oil |
| 1 1/2 | c | Milk |
| 3 | Eggs | |
| 1/2 | t | Almond extract |
| 1 1/2 | T | Poppyseeds |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease or use muffin papers to line 2 12 cup muffin tins. Combine flour, sugar baking powder, and salt. In another bowl whisk oil, milk, eggs and extract till smooth. Add dry ingredients mixing till moist. Then gentily stir in all the poppyseeds. Fill muffin tins and bake 30 minutes. Liz Jones 8/92. Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 16:03:37 -0400 From: Martha Sheppard <MARTHAHS@POSTOFFICE.WORLDNET.ATT.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 130
Total Fat: 14.7g
Cholesterol: 24.5mg
Sodium: 192.4mg
Potassium: 47.2mg
Carbohydrates: 31.5g
Fiber: <1g
Sugar: 19.5g
Protein: 2.9g