Almond poppy seed Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.75 cup Flour, white 24 tsp Sugar - C&H Pure Cane Granulated White Sugar 2 tsp Baking Powder .25 tsp Salt 1 large Egg, fresh, whole, raw .75 cup Milk, 1% .25 cup Canola Oil 1 tbsp Poppy seed 3 tsp Almond Extract (by MDAWNOTT)
Preheat oven to 400 degrees F. Fill a 12-cup muffin tin with paper liners.
In a mixing bowl, combine the flour, sugar, baking powder, salt and poppy seeds.
In another small bowl, combine the beaten egg, milk, oil and almond extract. Add the liquid ingredients into the dry ingredients and stir until just moistened.
Spoon batter into prepared muffin cups. Bake for 15-20 minutes, until golden brown on edges and the tops spring back when touched. ENJOY!!
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user IDAHOMOMOFFOUR.
In a mixing bowl, combine the flour, sugar, baking powder, salt and poppy seeds.
In another small bowl, combine the beaten egg, milk, oil and almond extract. Add the liquid ingredients into the dry ingredients and stir until just moistened.
Spoon batter into prepared muffin cups. Bake for 15-20 minutes, until golden brown on edges and the tops spring back when touched. ENJOY!!
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user IDAHOMOMOFFOUR.
Nutritional Info Amount Per Serving
- Calories: 155.5
- Total Fat: 5.6 g
- Cholesterol: 16.3 mg
- Sodium: 142.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 0.6 g
- Protein: 3.1 g
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