I was finding a recipe to bring to a STEM competition for a snack and found this recipe on http://www.food.com. But, I noticed that our refridgerator was lacking milk, which was needed for the recipe. So, I substituted orange juice, it added great flavor, and is SO good! I also adapted the recipe to be less sweet and less oily. This was a hit and will be great for breakfast or really anything!
Oven Temperature: 350˚F
Baking Time: 15-20 minutes
Makes: 26 muffins
3 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups orange juice
2/3 cup vegetable oil
1/2-1 teaspoon vanilla extract
1 1/2 tablespoons poppy seeds
Preheat oven to 350˚F. Prepare 2-3 medium sized (regular) muffin tins with paper liners.
Combine flour, sugar, baking powder, and salt in a large bowl.
Mix orange juice, eggs, oil, and vanilla extract in a medium bowl. Whisk until smooth.
Pour the liquid mixture (orange juice mixture) into the dry mixture (flour mixture) and mix gently until all the flour is mixed in (the batter may still be lumpy; this is ok).
Gently stir in poppyseeds.
Fill muffin tins and bake for 15- 20 minutes. Enjoy!