This post includes the recipe of the poppy-seed muffins shown in the previous post.
If you haven't already done so get yourself one of those cheap photo albums that you can find at a dollar store or hundred yen store, if your shopping in Japan like one of my sweeties. Just cut the recipe out and pop it into a sleeve and there you have it. You will be glad you did. Don't try to get all perfect and cute, it will lead to a slim recipe collection. I have found comfort in mine for many years.
The album with "Cookies" across the front was from a church Christmas Cookie exchange. Everyone sent their recipes in ahead of time and a gal took time to put each recipe in this little photo album turned Cookie recipe book. Fun.
Some of the recipes in my book are hand printed while others were simply cut from the back of something.
Interestingly, the bread and pancakes recipes that I always use are securely taped to the inside of one of my cabinet doors. Hmm... I'd love to hear how you organize your recipes.
- 3 eggs
- 2 1/2 cups sugar
- 1 1/8 cups vegetable oil
- 1 1/2 cups milk
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 1/2 tablespoons poppy-seed
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 3 cups flour
- 3/4 cup white sugar
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons butter (melted)
Beat together eggs, sugar,oil. Add milk, salt, baking powder, poppy-seeds, vanilla, almond and flour. Mix well.
Bake in muffin cups filled 3/4 full or use loaf pans. Bake in a 350 F degree oven (17 degree C) 15 - 20 minutes for the muffins or 50-60 minutes for the loaves. Tops should be golden brown and tooth pick inserted should be clean.
While still warm dip into the glaze. Pour over loaf.
To make glaze: In saucepan combine glaze ingredients warm until dissolved. Dip or brush onto room temperature muffins and loaf pans.