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Add a photoServings: 24
Ingredients
- 3 c. Flour
- 2Â 1/4 c. Sugar
- 1Â 1/2 tsp Baking pwdr
- 1Â 1/2 tsp Salt
- 1Â 1/2 c. Vegetable oil
- 1Â 1/2 c. Lowfat milk
- 3 x Large eggs
- 1/2 tsp Almond extract
- 1Â 1/2 Tbsp. Poppy seeds
Directions
- Preheat oven to 350 degrees. Grease or possibly use muffin papers to line two 12-c. muffin tins.
- Combine flour, sugar baking pwdr, and salt. In another bowl whisk oil, lowfat milk, Large eggs and extract until smooth. Add in dry ingredients mixing until moist.
- Then gently stir in all the poppy seeds. Fill muffin tins and bake 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 24 servings | |
| Calories 268 | |
| Calories from Fat 130 | 49% |
| Total Fat 14.77g | 18% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 27mg | 9% |
| Sodium 240mg | 10% |
| Potassium 52mg | 1% |
| Total Carbs 31.64g | 8% |
| Dietary Fiber 0.5g | 2% |
| Sugars 19.64g | 13% |
| Protein 3.0g | 5% |
