OX YOKE INN POPPY SEED MUFFINS

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Ox Yoke Inn Poppy Seed Muffins image

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.

Provided by Leslie in Texas

Categories     Quick Breads

Time 55m

Yield 2 dozen

Number Of Ingredients 9

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

Steps:

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

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