Categories: Desserts

Ingredients

• 3 c. all-purpose flour
• 2 1/2 c. granulated sugar
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 3 eggs
• 1 1/2 c. milk
• 1 c. + 2 T. canola oil
• 2 T. poppy seeds
• 1 1/2 tsp. vanilla extract
• 1 1/2 tsp. almond extract
• 1 1/2 tsp. imitation butter flavor
• Glaze:
• 1/4 c. fresh orange juice (about 1 orange)
• 3/4 c. granulated sugar
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1/2 tsp. canola oil
• Strawberry Butter:
• 1/4 c. unsalted butter, softened
• 1 T. powdered (confectioners') sugar
• 1 T. strawberry jam

Directions

1. PREPARE THE MUFFINS: Place all muffin ingredients in a large mixing bowl. Blend with an electric mixer until well mixed, about 2 minutes.

2. Spoon batter into greased muffin cups, filling cups 3/4 full. (NOTE – you can use regular-sized muffin pans or mini muffin pans.) Bake at 325 degrees until a cake tester inserted in the center comes out clean, about 25 minutes. (For mini muffins, about 13 minutes.)

3. PREPARE THE GLAZE: While muffins are baking, prepare the glaze. Combine all glaze ingredients in a small saucepan; heat over medium heat, stirring frequently, until sugar melts.

4. When done, remove muffins from oven and cool in the pan for 5 minutes. Remove from the pan and place on a cooling rack. Immediately prick the tops of the muffins with a fork and spoon some of the warm glaze over the top of each muffin. Let cool completely.

5. PREPARE THE STRAWBERRY BUTTER: Place the softened butter in a small mixing bowl. Add the powdered sugar and stir until smooth. Add the strawberry jam and stir until well combined. Serve with the cooled muffins.

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