Almond poppyseed muffins
April 15, 2012 § Leave a comment
Hmm, what can I do when it’s raining…? Make and eat food! (This plan needs to change now that it seems to rain every. single. day.)
I whipped these muffins up in advance of a visit from my landlord – nothing shouts “I swear I’m taking care of the place!” liked freshy baked goodies. These come together VERY quickly and are a simple, delicious treat. Mmmm. I had one for breakfast with some greek yogurt and fresh raspberries!
Ingredients. Recipe makes 12 muffins.
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup greek yogurt (or plain whole-milk)
- 1 scant cup sugar (I sometimes only use 3/4 c)
- 3 eggs (I’ve made it with 2 just fine, feel free to use fancy pastel-colored eggs like me [they had blue shells!])
- 1 teaspoon almond extract
- 1/2 cup vegetable oil
- 1/2 cup poppy seeds (could also use 1 c. dried cherries, or chocolate chips (or a mix, as I did recently)!). NOTE: they only sell white poppy seeds at my local grocery! Weird!
- Sliced almonds for garnish
- Heat oven to 350 F (or ~175 C).
- In a medium bowl, mix flour, baking powder, salt together.
- In a separate, large bowl, mix yogurt, sugar, eggs, almond extract, and vegetable oil together.
- Add flour mixture to yogurt/egg mixture and stir until just combined.
- Dump in poppy seeds (or dried cherries/choc chips, whatever). Stir until evenly distributed.