Poppy Seed Muffins

Total Time

45 Minutes

Servings

12

Ingredients

• 3 eggs
• 2 1/2 cups white sugar
• 1 1/8 cups vegetable oil
• 1 1/2 cups milk
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons poppy seeds
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 3 cups plain flour
• 3/4 cup white sugar
• 1/4 cup orange juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 teaspoons butter, melted

Instructions

1. Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavouring, and flour. Mix well.
2. Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 175°C for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the centre should come out clean.
3. Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
4. To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavouring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature.