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Almond-Poppy Seed Muffins Recipe

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This recipe for Almond-Poppy Seed Muffins, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Van Tholen
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. sugar
1/3 c. vegetable oil
1 egg
1/2 t. almond extract
1/2 c. sour cream
1/4 c. milk
1-1/3 c. flour
1/2 t. baking powder
1/2 t. salt
1/4 t. baking soda
2 T. poppy seed
3 t. sugar
2 T sliced almonds

Directions:
Directions:
Heat oven to 375. Line 12 medium muffin cups with paper baking cups (or spray with cooking spray). In a large bowl, stir together 1/2 c. sugar, oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 t. sugar and the almonds. Bake 14 to 17 minutes or until toothpick comes out clean. Remove from pan to wire rack.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
You could also make a glaze with 1/2 c. powdered sugar and 2 to 3 t. of milk instead of the sugar topping. Put the glaze on after completely cooled. Enjoy!

 

 

 

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