Monday, November 2, 2009
Strung out on Oppy: My Favorite Almond Poppy Seed Muffins
Fed up searching for the best almond poppy seed muffins, besides the Costco ones in which I'd need to buy 24 for just me, resulting in purchases of granny underwear and elastic band pleated pants, I came across a promising recipe on Megan's Cookin. I mean, how could you not like a blogger who makes world peace cookies? I suped up her recipe for opium positive testing in celebration of no longer being drug tested by the NCAA as a collegiate athlete (I was chosen every year 'at random' why?) meanwhile making the muffin a little less sweet so I don't get myself into a spazz attack to early in the day.
My Favorite Almond Poppy Seed Muffins
2 c. all-purpose flour
3 tbsp. poppy seeds
1/4 tsp. baking soda
3/4 c. sugar
1/3 c. unsalted butter, soft
3 tsp. almond extract
1 c. plain low fat yogurt (I used whole fat Greek yogurt)
1/4 c. crushed almonds
Line 12 muffin cups with paper bake cups. Combine flour, poppy seed and baking soda; set aside. In a large mixing bowl, beat sugar and butter with an electric mixer on medium speed until fluffy. Beat in eggs, almond. Add the (flour) mixture and yogurt alternately to the beaten mixture, beating after each addition until combined. Fill prepared muffin cups 2/3 full. Sprinkle with crushed almonds if desired. Bake at 375 degrees for 20 minutes or until golden.
Labels: Almond Poppy Seed Muffins