Ox Yoke Inn Poppy Seed Muffins

Leslie in Texas's Note:

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.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Yield: 2 dozen

• 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:

1. Preheat oven to 350 degrees.
2. Grease two 12-cup muffin tins (or use paper liners).
3. Combine flour,sugar baking powder and salt in large bowl.
4. Whisk oil, milk,eggs and extract in another large bowl until smooth.
5. Add dry ingredients and mix only until evenly moistened; stir in poppy seeds.
6. Divide batter between prepared tins.
7. Bake until muffins are golden brown, or about 30 minutes.
8. Serve muffins warm or at room temperature.

Reviews

[HokiesMom]

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.