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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Ox Yoke Inn Poppy Seed Muffins Recipe

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This recipe for Ox Yoke Inn Poppy Seed Muffins is from The Mowry/Ritchie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all-purpose flour
2 1/4 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups vegetable oil
1 1/2 cups milk
3 eggs
1/2 teaspoon almond extract
1 1/2 tablespoons poppy seeds
Directions:
Directions:
Preheat oven to 350 degrees. Place paper liners in muffin tins. Combine flour, sugar baking powder and salt in large bowl. Whisk oil, milk, eggs and extract in another large bowl until smooth. Add dry ingredients and mix only until evenly moistened, stir in poppy seeds. Divide batter between prepared tins. Bake until muffins are golden brown or about 20 to 25 minutes.
Personal Notes:
Personal Notes:
From a September 1986 Bon Appetit magazine. A subscriber had requested the recipe from the Ox Yoke Inn, Amana, Iowa. I happened to subscribe to the magazine that year and was quite surprised to see this recipe!

 

 

 

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