3 cups flour 1 ½ tsp. salt 1 ½ tsp. baking powder 3 eggs 2 ¼ cups sugar 1 1/8 cups oil 1 ½ cups milk 1 ½ tbsp. poppy seed 1 ½ tsp. vanilla flavoring 1 ½ tsp. almond flavoring 1 ½ tsp. butter flavoring
1/3 recipe (makes 11-12 muffins)
1 c flour 1/2 tsp salt 1/2 tsp baking powder 2/3 c sugar 1 tsp poppy seeds 1 egg, beaten 3 Tbsp oil 1/2 c milk 1/2 tsp vanilla extract 1/2 tsp almond extract
Mix flour, salt, sugar, powder, poppyseeds together in bowl, make a well for wet ingredients. In a separate bowl or measuring cup, mix remaining ingredients well. Pour wet ingredients into dry and stir with a spatula just until combined. Bake at 375 for 15-20 minutes.
Sour cream, for garnish Grated cheese, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, ranch dressing mix, and chicken broth, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream and cheese.