Ox Yoke Inn Poppy Seed Muffins
"These poppy seed muffins have a delicate, cakelike texture. Serve them for breakfast or brunch or with a chicken,tuna, or fruit salad for a light lunch. From a September 1986 issue of Bon Appetit in the R.S.V.P. section. The recipe was requested from the Ox Yoke Inn in Amana,Iowa."
photo by HokiesMom
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
2 dozen
ingredients
- 3 cups all-purpose flour
- 2 1⁄4 cups sugar
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups vegetable oil
- 1 1⁄2 cups milk
- 3 eggs
- 1⁄2 teaspoon almond extract
- 1 1⁄2 tablespoons poppy seeds
directions
- Preheat oven to 350 degrees.
- Grease two 12-cup muffin tins (or use paper liners).
- Combine flour,sugar baking powder and salt in large bowl.
- Whisk oil, milk,eggs and extract in another large bowl until smooth.
- Add dry ingredients and mix only until evenly moistened; stir in poppy seeds.
- Divide batter between prepared tins.
- Bake until muffins are golden brown, or about 30 minutes.
- Serve muffins warm or at room temperature.
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Reviews
-
These are excellent! I added about double the poppy seed and a generous amount of almond extract, plus sprinkled slivered almonds on the top before baking. -
Wow - my family scarfed these down in no time! I halved the recipe and now I wish I would have made all 2 dozen because I'll be making another batch tonight! The kids want them for breakfast tomorrow! Nice light flavor and texture. I think next time I'm going to add just a tad more almond extract and a bit more poppy seeds but the way this is written it is not enough of a change to make this anything but a 5 star recipe! Tagged this recipe in the Zaar Alphabet Soup Tag Game for Adopt A Tag Event.
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas
