Almond Poppyseed Muffins

 

Almond Poppy Seed  Muffins

2 cups flour

1/3 cup sugar (1/2 cup if you like sweeter muffins)

3/4 teaspoon salt

2 teaspoons baking powder

2 tablespoons poppy seeds

4 tablespoons almond oil

1 egg

1 1/2 teaspoons almond extract

3/4 cup milk

Heat oven to 350 degrees. Stir together flour, sugar, salt, baking powder and poppy seeds. Add oil and mix well. Should be crumbly or meal like in texture. Make a well in center and add egg, milk and extract all at once. Begin in center and beat liquids into flour mixture just until blended. Spray 9 regular size muffin cups with non-stick cooking spray (Pam). Fill cups about 2/3 full. Bake for 15 minutes and check by touching top of one muffin. Continue cooking until top springs back and is no longer doughy. Do not overbake. They may or may not be browning on top. Remove from oven and serve immediately.

Hints: If your muffin tin has 12 cups, fill the empty 3 about half full of water before baking. Topping each muffin with some sliced almonds before baking is really nice, but I never have sliced almonds on hand. These muffins are full of almond flavor and you could reduce the extract to 1 teaspoon if you want a more subtle almond scent.

I won a blue ribbon at the State Fair for my 4-H muffins when I was about 10 years old. That success was instrumental in my view of my ability to cook, to learn cooking skills and to feel confident in trying out new things. Here's a big thank you to Carol McDonald for all the time and effort she put into our 4-H group.