Poppyseed Muffins With a Hint of Almond

Ingredients

• 1 3/4 cups flour
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 3/4 cup milk
• 1/4 cup oil
• 1 egg
• 1/2 teaspoon almond extract
• 3 tablespoons butter, melted
• 3 tablespoons sugar

Directions

1. 1

   Preheat oven to 400. Lightly grease or paper 12 muffin cups.

2. 2

   In a medium mixing bowl, sift flour, poppy seeds, baking powder, salt and sugar. Make a well in the center.

3. 3

   In a large measuring cup, combine milk, oil, egg and almond, beating well. Add to flour mixture all at once, stirring only until moistened (batter will have a few lumps).

4. 4

   Divide between muffin cups, about two-thirds full.

5. 5

   Bake at 400 for 12-14 minutes (tops are golden brown). Cool for five minutes.

6. 6

   Meanwhile, melt remaining butter in a small bowl in the microwave. Put sugar in another small bowl.

7. 7

   Dip tops into melted buter, then into sugar to coat. Cool for a few more minutes (if the hungry mungers aren't clamoring too loudly!).

8. 8

   OPTION: Add 1/4-1/2 cup chopped almonds to the dry ingredients after sifting, blend well.

9. 9

   SUBSTITUTION: Try lemon flavoring instead of the almond. Ymmmm-good! And a bit of lemon zest with the sugar topping. Even better.