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Almond Poppyseed Muffins
1-3/4 C. Flour
1 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 C. Butter
1 C. Sugar
2 Eggs
1/2 C. Milk
1 T. Poppyseeds
1/2 Tsp. Almond Extract
Prehead oven to 350 degrees. Mix flour, baking powder, salt and
poppyseeds and set aside. Cream butter, sugar and extract. Add eggs,
beating well. Add flour mixture alternately with milk. Pour into greased
muffin tins and sprinkle with sliced almonds. Bake 24 minutes or till top
springs back. Makes 10 muffins. Can glaze with mixture of 1/4 C.
Powdered Sugar, 2 T. Cream and 1/2 Tsp. Almond Extract if desired. These
muffins freeze well.
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