Preheat oven to 350°F.
Line 12 muffins tins with paper liners.
Mix together the eggs, sugar, butter, and almond extract until well blended.
In large bowl, combine flour, poppy seeds, baking powder, baking soda and salt.
Add the flour mixture and the milk alternately to the wet mixture. Mix until just incorporated.
Pour batter into prepared muffin tins. Fill them to the top.
*They will be full muffin tins, but they puff up perfectly!
Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.
Place on cooling rack in pan for about 5 min. Then remove from pan and finish cooling on a wire rack.
Serve when they are fresh out of the oven, that’s when they taste the best! Adding a slab of butter doesn’t hurt either, in fact, just do it, it’s reeeeeal tasty!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (80g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 47 (26%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 13.1mg||4 %|
|Sodium 59.2mg||2 %|
|Potassium 92.1mg||2 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 28.2g|
|Protein 3.7g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 179
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