Orange-Poppy Seed Tea Cakes

MAKES ABOUT 24 MUFFINS

Ingredients:
• 2 eggs plus 1 egg white
• 2½ cups sugar
• 1/8 cup vegetable oil
• 1 cup applesauce
• 1½ teaspoons vanilla
• 1½ teaspoons almond extract
• 3 cups all-purpose flour mixed with 1½ teaspoons salt and
• 1½ teaspoons baking powder
• 1½ cups milk
• 1½ teaspoons poppy seeds
• ¼ teaspoon grated orange zest

Ingredients For Glaze:
• ¼ cup orange juice
• ¾ cup powdered sugar
• ½ teaspoon vanilla
• ½ teaspoon almond extract

Preparation:
Beat the eggs in a large bowl; add the sugar, oil, applesauce, and extracts. Mix well. Add half of the flour mixture and half of the milk. Mix. Add the remaining ingredients. Blend for about 2 minutes until batter is smooth. Spoon the batter into muffin tins lined with paper muffin cups. Bake for 25 minutes at 350°. Cool.

After muffins are cooled, prepare glaze. In a saucepan, stir all ingredients continually over medium heat at a slow boil until thickened. Do not overcook. Immediately drizzle over muffins. Allow glaze to cool and harden.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'