For these muffins, I adapted a recipe for Poppy Seed Bread in loaves. I mixed up this batch, making one loaf of Poppy Seed Bread and about 18-20 muffins.
It’s really an easy recipe for a sweet muffin and very pretty to take to a friend or serve at a baby shower … both part of my weekend. They are also a really nice muffin to serve for Easter or a spring meal.
Poppy Seed Bread/Muffins
3 c. flour
1 1/4 c. milk
1 1/2 t. vanilla
2 1/2 c. sugar
3 eggs
1 1/2 t. baking powder
1 1/2 t. salt
1 c. plus 2 T. oil
1/4 c. lemon juice
Combine all of the ingredients and mix until smooth. Now add 1 1/2 T. poppy seeds and stir gently.
Pour into either 2 greased loaf pans OR one greased loaf pan and about 18 muffin papers in a muffin tin.
Bake a loaf at 350 degrees for one hour.
Bake muffins 20-25 minutes, letting it be very light brown, but not white.
While the bread is warm and in the pan, drizzle or spoon glaze over it, allowing it to soak in.
Glaze:
3/4 c. powdered sugar
1/4 c. orange juice
2 t. butter, melted
1 t. vanilla
This is a really light and sweet muffin that goes well with coffee or served with a citrus punch at a shower.
Enjoy!
Thanks to Jen and Lisa for hosting Tasty Tuesday and Tempt My Tummy Tuesday!
