Rich Buttery Poppy Seed Muffins Recipes

Steps:

• Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
• Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
• Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
• To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)

Steps:

• Line 12 muffin cups with paper liners or grease tins well.
• Preheat oven to 400 degrees F.
• Mix together flour, poppy seeds, salt, baking soda.
• In another bowl, using a mixer, cream together sugar and butter.
• Beat in eggs to the butter mixture one at a time,then beat in yogurt and vanilla.
• Hand stir together the dry mixture and the butter mixture just enough to moisten ingredients- there should still be some lumps (press out any big lumps with your spoon).
• Spoon into prepared muffin tins and bake 15-20 miutes or until a toothpick comes out clean.
• Let cool on wire racks.

Steps:

• Mix flour in bowl with next 4 ingredients.
• Mix remaining ingredients in another bowl.
• Stir the wet into the dry just until moistened well.
• Fill greased muffin cups 1/3 full.
• Bake at 375* for 15-20 minutes, or until muffins test done.