"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Poppy Seed Muffins Recipe

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This recipe for Poppy Seed Muffins, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LuAnn Weber
Added: Wednesday, April 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 beaten Eggs
2 1/3 c. Sugar
1 1/2 c. Milk
1 1/8 c. Oil
1 1/2 tsp. Vanilla
1 1/2 tsp. Almond Extract
1 1/2 tsp. Butter Flavoring
3 c. Flour
1 1/2 tsp. Salt
1 1/2 tsp. Baking Powder
1 1/2 tbsp. Poppy Seeds

Combine all ingredients in large bowl. Mix well with egg beater. Fill muffin cups 1/2 full. Bake at 350 degrees for 20 minutes. Glaze right out of the oven. Enjoy!

Glaze
3/4 c. Sugar
1/4 c. Orange Juice
1/2 tsp. Vanilla
1/2 tsp. Almond Extract
1/2 tsp. Butter Flavoring

Heat ingredients for glaze all together until melted. Brush evenly over hot muffins.

Directions:
Directions:

Number Of Servings:
Number Of Servings:
3-4 dozen

 

 

 

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