Wednesday, June 26, 2013

Almond Poppyseed Muffins


I might have made these a little too soon after making our Almond Bear Claws. The claws made a lot and I probably should have frozen some of them. Because it made so many I made my family eat them up all week for breakfast so they didn't go to waste. And when I told the family what we were having for breakfast they said, "More Almonds?!.?!." It was funny! These are very good and light and were enjoyed by all. Just don't bake all your almond recipes in one week. ;)

Almond Poppyseed Muffins

1/4 cup butter, melted
3 1/3 T oil
2 eggs
1/2 cup milk
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp almond extract
1 cup flour
1/2 tsp salt
1 tsp baking powder
1 T poppyseeds (I added more than a tablespoon because we like poppyseeds)

Preheat oven to 325 degrees. In a large mixing bowl cream butter, oil, eggs, milk, sugar, vanilla and almond. In a separate bowl mix flour, salt, baking powder, and poppyseeds. Add to first mixture and blend well, but do not over mix. Pour into muffin pans that have been greased or have papers. Bake between 23-27 minutes.

1/4 tsp vanilla
1/4 tsp almond extract 1/4 cup powdered sugar

Mix ingredients together and drizzle over muffins.

Source: This recipe was adapted and altered by The Princess and her Cowboys

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