Zutaten für Almond Poppy Seed Muffins
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons almond extract
- 2 tablespoons poppy seeds
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Zubereitung von Almond Poppy Seed Muffins
- Preheat oven to 350°F (175°C).
- Line a 24-cup muffin tin with paper liners or grease and flour the tin.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt.
- In a separate bowl, whisk together 1 cup milk, 2 large eggs, ½ cup vegetable oil, and 2 teaspoons almond extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Gently fold in 2 tablespoons poppy seeds.
- Fill each muffin cup about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
75g
Fat
11g
Carbs
10g
