New classes and a need for new snack foods. One of the unique forms of abuse I suffered as a youth was a mother who became obsessed with poppy seed muffins. We had them for breakfast, for late night snacks and they were put in our sack lunches every day. As such, when I read the class prompt for Herbology, my gag reflex began to trigger. Needless to say there won't be any tiny black beads in my future, but perhaps these muffins will be in yours.
Crucio Muffins - Makes 2 dozen
3 cups all-purpose flour
2 1/2 cups sugar
4 1/2 teaspoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3/4 cup sugar
1/4 cup orange juice
2 teaspoons butter or margarine, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1. In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt.
2. In another bowl, beat the eggs, milk, oil and extracts. Stir into dry ingredients just until moistened.
3. Fill greased muffin cups two-thirds full and bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean.
4. Cool for 5 minutes before removing from pans to wire racks.
5. Combine glaze ingredients and spoon over warm muffins. Serve immediately but not frequently.