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Almond Poppy Seed Muffins
- 3/4 cup white sugar
- 1/2 cup butter, softened
- 2 egg yolks
- 1 1/2 teaspoons almond extract
- 1 teaspoon freshly grated lemon zest
- 1 1/3 cups all-purpose flour
- 1 1/8 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 1/2 tablespoons poppy seeds
- 2 egg whites
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 9.4g|
|Saturated Fat 5.3g|
|Total Carbohydrate 24.3g|
|Dietary Fiber 0.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|