January 5, 2011 
Source: Thibeaults Table
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
3/4 cups melted butter
3/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 tablespoon vanilla
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
3/4 cups melted butter
3/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 tablespoon vanilla
Mix all together dry ingredients. Mix the eggs, butter/oil, eggs, milk and vanilla together. Add to dry ingredients and stir to mix. Do not over mix. Pour into muffin cups and/or loaf buttered loaf pans. Bake at 350 for about 20 minutes for muffins and 30 to 35 minutes for mini loaf pans. Large loafs will take 50 to 60 minutes and less for smaller pans.
Warm Butter Glaze
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup butter
2 tablespoons water
2 teaspoons vanilla
1/2 cup brown sugar
1/4 cup butter
2 tablespoons water
2 teaspoons vanilla
Add sugars and butter to small sauce pan. Add water. Cook over low heat until sugars melt. Do not bring to a boil. Remove from heat and add vanilla. Poke holes in muffins/loaves. Spoon the warm butter glaze over cakes.
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