These were really good--we all loved them! I prefer to eat them when they are cooled, but they're good warm too.
Poppyseed Muffins
3 eggs (I used Egg Beaters)
1 1/8 C. vegetable oil (I do 3/4 of the amount unsweetened applesauce and 1/4 oil)
2 1/2 C. sugar (I used 3/4 C. honey)
1 1/2 Tbsp. poppyseed
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract (I used 3 tsp.)
1 1/2 C. milk (I use skim)
3 C. flour (I used 2 C. whole wheat flour & 1 1/2 C. oatmeal)
1 1/2 tsp. baking powder
1 1/2 tsp. salt (I used 3/4 tsp.)
Combine all of the ingredients together (except the dry ingredients) and mix together. Sift in the dry ingredients & mix until just combined. The batter usually has quite a few lumps, so I like to break those up. Scoop into muffin tins (I fill them mostly full) & bake in a pre-heated oven at 350 degrees for approximately 20 minutes or until a toothpick inserted in center comes out clean.
*Makes 24 muffins.
recipe from me (I just made some adaptations to this Poppyseed Bundt Cake & Glaze recipe.)
