Poppy Seed Muffins

photo by Heidi

These are almond-flavored--our favorite!  I looked all around the web for good recipes and liked this one the best, because it is simple and makes only a dozen muffins.  In fact, I think this is a great basic muffin recipe with lots of possible variations. I adapted it to make my chocolate muffins.


As you can see, these muffins don't brown on top. If you let them get brown, they will probably be too dry.  I cool mine completely on a wire rack, then cover them loosely with plastic wrap, so they will stay moist.  They are probably best the day after they are baked, like many quick breads.

1/2

cup sugar

1/3

cup vegetable oil

1

egg

1

teaspoon almond extract

1/2

cup sour cream

1/4

cup milk

1 1/3

cups all-purpose flour

1/2

teaspoon baking powder

1/2

teaspoon salt

1/4

teaspoon baking soda

1        tablespoon poppy seeds

3

teaspoons sugar (optional)

2

tablespoons sliced almonds (optional)

• Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups.
• In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. In a medium bowl, whisk together flour, baking powder, salt, baking soda and poppy seeds and stir until well blended. Make a well in the flour mixture.  Add the wet ingredients to the dry ingredients and stir just until moistened (batter will be lumpy).  Divide batter evenly among muffin cups (I used a large scoop). If desired, sprinkle batter with 3 teaspoons sugar and the almonds.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.  Makes one dozen.