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Poppyseed Muffins




Source of Recipe


Bread and Breakfast Cookbook


Recipe Introduction


Makes 24 muffins.


List of Ingredients





2 1/2 c sugar
2 c evaporated milk*
5 eggs
1/2 c milk*
5 c flour
4 1/2 tsp baking powder
1/2 tsp salt
1/2 c poppyseeds
1 1/2 tsp vanilla





Recipe




Preheat to 350.
Grease 24 muffin tins.
Combine sugar, evaporated milk, eggs and milk; mix well.
Sift together the flour, baking powder and salt.
Add to sugar/milk mixture and mix well.
Add poppyseeds and vanilla.
Beat until smooth.
Fill muffin tins - they will be almost full.
Bake 40 minutes.

*I used a 12 oz can and a 5 oz can of evaporated milk. The little bit over 2 cups I used as part of the 1/2 c regular milk.

These puff up and are good sized muffins.