Quote from Forum Archives on October 10, 2001, 8:56 pm

Posted by: empalo <empalo@...>

here are a couple versions I have
Pat

Almond Poppy Seed Muffins
Categories: Muffins, Breads
Yield: 24 servings

3 c Flour
2 1/4 c Sugar
1 1/2 ts Baking powder
1 1/2 ts Salt
1 1/2 c Vegetable oil
1 1/2 c Milk
3 Eggs
1/2 ts Almond extract
1 1/2 tb Poppy seeds

Preheat oven to 350 degrees. Grease or use muffin papers to line
two 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 gently stir in all the poppy seeds. Fill muffin
tins and bake 30 minutes.

---------------
Almond Poppyseed Muffins

Think of these as a weekend breakfast treat for the whole family or a
late-night indulgence after the kids are tucked in bed. The sugary
almond glaze gives them just a touch of extra sweetness.

1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup light sour cream
1/3 cup applesauce
3 tablespoons oil
1/2 teaspoon almond extract
1 egg
1 egg white

Glaze
1/4 cup powdered sugar
1/8 teaspoon almond extract
1 to 1 1/2 teaspoons skim milk

Heat oven to 3750 F. Spray bottoms only of 12 muffin cups with
nonstick cooking spray. Lightly spoon flour into measuring cup; level
off. In large bowl, combine flour, sugar, poppy seeds, baking powder
and salt; mix well.
In medium bowl, combine sour cream, applesauce, oil, = teaspoon almond
extract, egg and egg white; beat well. Add to flour mixture; stir just
until dry ingredients are moistened. Spoon batter evenly into sprayed
muffin cups.
Bake at 375 F. for 18 to 24 minutes or until tops are light golden
brown and toothpick inserted in center comes out clean. Immediately
remove from pan; cool 5 minutes on wire rack.
Meanwhile, in small bowl, combine all glaze ingredients, adding enough
milk for desired drizzling consistency. Drizzle over warm muffins.
Best served warm.
Yield: 12 muffins