1 egg
3/4 tsp salt
1/3 cup sugar
1/4 cup oil
1 cup milk
2 cup flour
1 tbsp baking powder
3/4 cup chopped almonds
1/3 cup poppy seeds
A Recipe for
Almond-Poppy Muffins
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
This Recipe for Almond-Poppy Muffins is one of thousands in the Recipes-to-go Bread Cookbook.
When baking, follow directions. When cooking, go by your own taste. |
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This is a recipe for Almond-Poppy Muffins from the recipe cookbook of Recipes-to-go (Bread)
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The bagel, an unsweetened doughnut with rigor mortis. |
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In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and
fluffy. Add oil in a stream and continue beating. Beat in milk. Sift
flour and baking powder together several times and add to batter,
stirring until just mixed. Add nuts and poppy seeds. Bake in greased
muffin tins for 20-25 minutes.
Serves: 12
Almond-Poppy Muffins Recipe brought to you by Recipes To-Go