"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Poppy Seed Muffins Recipe

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

Contributor:  
Contributor:  
Karen Miller
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
3/4 cup sugar
2 eggs, separated
1 1/2 t. almond extract
1 1/3 cup all purpose flour
1 1/8 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 cup buttermilk
2 1/2 T. poppy seeds

Directions:
Directions:
Mix flour, baking powder, baking soda & salt. In a separate mixing bowl, cream butter & sugar. Add egg yolks one at a time. Beat in almond extract. Alternately add buttermilk & dry ingredients to the cream mixture, mixing until just combined. Fold in the poppyseeds. Beat egg whites til peaks are stiff & fold into batter. Spoon into greased & floured or paper lined muffin tins, filling 2/3r'ds full. Bake @ 350 for 15 - 18 minutes. Remove from pan & let cool to serving temp.

Number Of Servings:
Number Of Servings:
8 regular or 24 minis
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
These taste like the mini muffins served @ the Williamsburg Tea Room in Johnson City. They were served with fresh real butter.

 

 

 

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