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ALMOND POPPY SEED MUFFIN




List of Ingredients



• 4 LARGE EGGS
  
• 2 CUPS SUGAR
  
• 1 3/4 CUPS EVAPORATED MILK ( 13 OUNCE CAN)
  
• 1/4 CUP MILK
  
• 2 CUPS VEGETABLE OIL
  
• 3 1/2 TEASPOONS BAKING POWDER
  
• 1/2 TEASPOON SALT
  
• 4 CUPS FLOUR
  
• 1 TEASPOON VANILLA
  
• 1 TEASPOON ALMOND EXTRACT
  
• 1/2 CUP POPPY SEEDS
  






Instructions



1. PREHEAT OVEN TO 325°. LINE 30 MUFFIN CUPS WITH PAPER LINERS. SET ASIDE.
   
2. IN A LARGE MIXING BOWL, BEAT TOGETHER THE EGGS, SUGAR, EVAPORATED MILK, MILK AND VEGETABLE OIL.
   
3. SIFT TOGETHER BAKING POWDER, SALT AND FLOUR.
   
4. GRADUALLY ADD THE FLOUR MIXTURE TO THE EGG MIXTURE, BEATING UNTIL WELL COMBINED. ADD THE EXTRACTS AND POPPY SEEDS, STIRRING ONLY UNTIL WELL COMBINED.
   
5. USING A 1/3 CUP MEASURE, POUR THE BATTER INTO THE LINED MUFFIN CUPS.
   
6. BAKE FOR 25 TO 30 MINUTES OR UNTIL CAKE TESTER OR TOOTHPICK INSERTED INTO THE CENTER OF THE MUFFINS COMES OUT CLEAN.
   






Final Comments


THESE CAN ALSO BE MADE WITH THE JUMBO MUFFIN PANS. ADJUST THE BAKING TIME.