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Add a photoServings: 12
Ingredients
- 2/3 c. lowfat milk
- 1/2 c. poppy seeds
- 1 1/2 c. flour
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 stk margarine softened
- 3/4 c. sugar
- 2 lrg Large eggs
- 1/2 tsp almond extract
- 1/2 c. sliced almonds
Directions
- Preheat oven to 350F. Grease or possibly line muffin tins with paper liners. Heat lowfat milk to scalding. Pour over poppy seeds and set aside to cold. In a bowl, combine flour, baking pwdr, baking soda, and salt. In another bowl, cream margarine and sugar till light. Beat in Large eggs, one at a time, beating well after each addition. Stir in almond extract and cooled lowfat milk mix. Mix in dry ingredients and almonds and stir just to blend. Divide mix among muffin c.. Bake about 20 min or possibly till tester comes out clean.
- To freeze: cold to room temperature, put on cookie sheet and flash freeze, them place in your chosen container and label and return to freezer.
- To reheat: put in microwave on HIGH for 45 to 60 seconds. Or possibly thaw at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 230 | |
| Calories from Fat 104 | 45% |
| Total Fat 11.9g | 15% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 1.4g | |
| Cholesterol 35mg | 12% |
| Sodium 419mg | 17% |
| Potassium 103mg | 3% |
| Total Carbs 27.23g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 13.56g | 9% |
| Protein 4.5g | 7% |
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