I did change the type of poppy seeds used, mostly because I bought the wrong thing. Oops! And the original recipe calls for a glaze. You can find it Here
2.5 cups white sugar
1 1/8 cups vegetable oil
1.5 cups milk
1.5 teaspoons salt
1.5 teaspoons baking powder
.5 of a 12oz can of Poppy Seed Filling (paste)
1.5 teaspoons vanilla extract
1.5 teaspoons almond extract
3 cups all-purpose flour
- Beat together the eggs, cups white sugar and vegetable oil.
- Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour.
- Mix well.
- Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.