Poppyseed Muffins for One

This recipe makes either one, large muffin or two, small muffins.  If you decide to bake two, small muffins, decrease the baking time to 15-20 minutes.

1/2 egg or 6 teaspoons egg substitute

1/3 cup and 1 tablespoon and 1 teaspoon white sugar

3 tablespoons vegetable oil

1/4 cup milk

1/4 teaspoon salt

1/4 teaspoon baking powder

3/4 teaspoon poppy seeds

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup all-purpose flour

Ingredients for Glaze:

2 tablespoons white sugar

2 teaspoons orange juice

1/8 teaspoon vanilla extract

1/8 teaspoon almond extract

1/4 teaspoon butter, melted

1. Preheat oven to 350 degrees.
2. Using a fork or small whisk, beat together the eggs or egg substitute, white sugar and vegetable oil.
3. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
4. Bake in the preheated oven in a paper lined muffin cup for 20-25 minutes. The tops should be browned and a toothpick inserted in the center should come out clean. While muffin is baking, prepare glaze, if desired.
5. Remove muffin as soon as you can while still warm and dip the top into the glaze (see recipe for glaze below). Turn right side up and cool on a cookie rack. Allow muffin to cool before removing from pan.  

Recipe for Glaze: Microwave together the white sugar, orange juice, vanilla, almond flavoring and melted butter. Warm in microwave until the sugar is dissolved. Dip muffin top into glaze when cooled to room temperature.