I am in heaven and I won't tell you how much of this I have eaten in the last week. I baked it twice!
Axel and I have been making a list of things we are missing ... so far we've tallied up "the Kids," cherry pie, a really good chinese and a burger with the works (that's mine, not his). Funnily enough, Poppy Seed muffins missed that list ... not sure how - they were my breakfast staple along with a non-fat triple-tall latte with a hint of raspberry (or peppermint or almond) for years! Well I can promise you this fixed that with this recipe ... now if I could just solve the good home-made latte thing ...
ALMOND POPPY SEED BREAD
1-1/2 cups milk
3 eggs
1-1/2 teaspoons almond extract
1 cup vegetable oil
1-1/2 cups sugar
3 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
2 tablespoons poppy seeds
- Preheat oven to 350F / 175F. Grease two 5"x9" loaf pans.
- Beat together milk, eggs, almond extract and oil.
- Add in sugar, flour, baking powder and salt and beat for 2 minutes. Stir in poppy seeds.
- Divide the batter evenly between the pans and bake for 45-60 minutes (depending on your oven). Remove from oven as soon as a toothpick comes out clean. For muffins you'll have to check but I'm guessing about 20-25 minutes. I like the bread because it keeps fresher and makes for a smaller portion.
- Cool in pans on a wire rack for 10 minutes, then remove from pans and cool completely.
- This freezes well if wrapped in a double layer of aluminum foil. Defrost at room temperature before serving.
So the recipe credit? Well, I changed a recipe that had been "adapted from Mary Engelbreit's Fan Fare" recipe book. For starters I cut the sugar down from 2-1/2 cups (!!!) to 1-1/2 cups. I have a firm rule about sugar and nearly always half any recipe I get ... but in my opinion the sugar should never be close to the quantity of flour - yikes! I also left out the vanilla - actually I forgot it the 2nd time and noticed no difference. I also cut back a tad on the oil and upped the poppy seeds!
