Poppy Seed Muffins

Poppy Seed Muffins

3 eggs*
2 1/2 cups white sugar
½ cup plus 2 TBSP safflower oil
½ cup applesauce

1 1/2 cups milk (rice milk can be used)

¼ tsp. Stevia (optional)
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 TBSP poppy seeds
1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract
1 ½ cups all purpose flour
1 ½ cups whole wheat flour

¾- 1 ½ cups powdered sugar (or more until you get the right consistency)
1/8 cup frozen apple juice concentrate (orange juice concentrate or milk may be used as well)
½ tsp. vanilla
¼ tsp. almond extract

Beat together the eggs, 2 1/2 cups white sugar and oil. Add in milk, Stevia (optional), salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.  Bake in paper lined muffin cups at 350 degrees F (175 degrees C) for 20-23 minutes or mini muffins for 13 minutes.  The tops should be browned and a toothpick inserted in the center should come out clean.  Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack.

These are so good!  I love the zing the apple juice concentrate gives the glaze but the rest of my family prefers them without a glaze.  They freeze very well.  Recipe modified from Allrecipes.com.

*3 TBSP chia seeds and 9 TBSP of water can be used in place of the eggs.  The texture of the muffins change dramatically, they have a more spongy texture and need to be cooked 3 minutes longer. 

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