Poppy Seed Muffins

Taste of Home

Ready in: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 24
Vegetarian

Ingredients

  • 1-1/2 teaspoons almond extract
    Baking
  • 1-1/2 teaspoons baking powder
    Baking
  • 1 cup canola oil
    Oil, Vinegar, Salad Dressing
  • 3 eggs
    Milk, Eggs, Other Dairy
  • 3 cups all-purpose flour
    Baking
  • 1-1/2 cups milk
    Milk, Eggs, Other Dairy
  • 2 tablespoons poppy seeds
    Spices and Seasonings;Baking
  • 1-1/2 teaspoons salt
    Spices and Seasonings
  • 2-1/2 cups sugar
    Baking
  • 1-1/2 teaspoons vanilla extract
    Baking

Steps

  • In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
  • Serve warm.

Nutrition

  • Calories: 148.75  cal  (7.44%)
  • Fat: 2.25  g  (3.47%)
  • Saturated Fat: 0.49  g  (3.05%)
  • Carbohydrates: 29.45  g  (9.82%)
  • Sugar: 17.27  g  (19.19%)
  • Cholesterol: 21.48  mg  (7.16%)
  • Sodium: 109.93  mg  (4.78%)
  • Protein: 2.76  g  (5.52%)
  • Selenium: 7.56  µg  (10.8%)
  • Vitamin B1: 0.14  mg  (9.06%)
  • Folate: 32.3  µg  (8.08%)
  • Manganese: 0.16  mg  (8.06%)
  • Vitamin B2: 0.12  mg  (7.28%)
  • Phosphorus: 54.3  mg  (5.43%)
  • Iron: 0.92  mg  (5.11%)
  • Vitamin B3: 0.94  mg  (4.72%)
  • Calcium: 35.18  mg  (3.52%)
  • Fiber: 0.57  g  (2.29%)
  • Copper: 0.04  mg  (2.14%)
  • Magnesium: 7.81  mg  (1.95%)
  • Vitamin B5: 0.19  mg  (1.93%)
  • Zinc: 0.28  mg  (1.87%)
  • Potassium: 60.8  mg  (1.74%)
  • Vitamin E: 0.25  mg  (1.67%)
  • Vitamin D: 0.24  µg  (1.61%)
  • Vitamin B12: 0.09  µg  (1.58%)
  • Vitamin B6: 0.02  mg  (1.09%)

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