Ingredients
Instructions
- Preheat oven to 400. Lightly grease or paper 12 muffin cups.
- In a medium mixing bowl, sift flour, poppy seeds, baking powder, salt and sugar. Make a well in the center.
- In a large measuring cup, combine milk, oil, egg and almond, beating well. Add to flour mixture all at once, stirring only until moistened (batter will have a few lumps).
- Divide between muffin cups, about two-thirds full.
- Bake at 400 for 12-14 minutes (tops are golden brown). Cool for five minutes.
- Meanwhile, melt remaining butter in a small bowl in the microwave. Put sugar in another small bowl.
- Dip tops into melted buter, then into sugar to coat. Cool for a few more minutes (if the hungry mungers aren't clamoring too loudly!).
- OPTION: Add 1/4-1/2 cup chopped almonds to the dry ingredients after sifting, blend well.
- SUBSTITUTION: Try lemon flavoring instead of the almond. Ymmmm-good! And a bit of lemon zest with the sugar topping. Even better.