Week #2- Almond Poppy Seed Muffins

                     Week #2 Almond Poppy Seed Muffin

Serving Size  : 12    Preparation Time :0:15

Categories    : Breads          Breakfast Foods

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  2 1/2  cups           Million Muffin Master Mix

  1     tablespoon      Poppy Seeds

  1     Cup             Milk -- OR 1/3 C instant powdered milk and 1 C. water

  2    whole            eggs -- beaten, OR 4 T egg powder and 8 T water

1/4    Cup              oil -- OR 2 T shortening powder and 2 T water

  1    teaspoon         almond extract 

Preheat oven to 400 degrees. 

Spray muffin tins with cooking spray. 

Mix all ingredients together well. Bake for 18-20 minutes 

FOOD STORAGE IDEA

use the powdered milk, eggs, and shortening.  Seal in a vacuum seal bag or jar for food storage.  When you used it add the almond extract and 1 c 10 T of water to the mix.  Then bake as directed 

Description:

  "This is the recipe for one of our favorite muffins. Includes a Lemon poppy seed variation"

Start to Finish Time:  "0:35"

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Per Serving (excluding unknown items): 69 Calories; 6g Fat (82.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 22mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat. 

NOTES : If you prefer Lemon Poppy Seed muffins lower the muffin mix to 2 1/4 c, omit almond extract and add 1 small package of instant pudding lemon pudding mix and 1/4 tsp. lemon peel.  Bake at the same temperature and time.