Poppy Seed Muffins

Have I mentioned that I absolutely adore muffins?  Yes, muffins are a weakness food for me.  They are such a versatile food because they are almost cake like, yet you can eat them for breakfast without feeling guilty.  They serve them in cafes and even health food stores, so they MUST be healthy, right? ; ) Yet, they are so fabulous you could have them for dessert too.  I like my muffins, and I like my muffins big.  None of those smallins' for me.  This recipe was such a delightful almond poppyseed muffin recipe.  The whole family loved it.  

Poppy seed muffins

Ingredients:
2 eggs
1 cup milk
3/4 cup sugar
1/4 cup butter, room temperature
2 cups all purpose flour
1 tbsp. poppy seeds
1 tsp. baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbsp almond extract

Directions:
Preheat oven to 350°F.  Line 12 muffins tins with paper liners or make 6 big ol' muffins without liners (just be sure to spray the muffin tins with cooking spray first).  Mix together the eggs, sugar, butter, almond extract until well blended.  In large bowl, combine flour, poppy seeds, baking powder, baking soda and salt. Stir until evenly moistened. Pour batter into prepared muffin tins. Fill them to the top. They will be full muffin tins, but they puff up so nicely!  Bake 20-25 minutes or until golden brown (cook a little longer for big muffins) and toothpick inserted in center comes out clean.  Place on cooling rack in pan for about 5 min. Then remove from pan; cool completely on wire rack.

Recipe Source:  Fat Girl Trapped in a Skinny Body

Linked to:
Sweet Tooth Friday hosted by Alli 'n Son
Sweets for a Saturday hosted by Sweet as Sugar Cookies
Saturday Swap hosted by Quit Eating Out