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Thursday, October 21, 2010

Almond Poppy Seed Muffins

As of yesterday my favorite poppy seed muffin came from a box mix. I've wanted to try homemade poppy seed muffins for years but I didn't think they could ever surpass my Krusteaz brand. I decided to take my favorite banana muffin recipe and change a few things to create my own take on poppy seed muffins. When I pulled them out of the oven I almost cried. They were flat, dark brown and hard. Everything I absolutely hate in a muffin. I gave up- threw them all away and vowed to stick to the box. After I had cooled off for a few hours I decided to do some research and give these muffins one more chance. I found this recipe and almost cried. They looked absolutely amazing. I was sure it was too good to be true but on the off chance this recipe would actually work I decided to whip them up with a few changes. I am SO glad I did. I don't think I can ever go back to the box mix. These muffins were fluffy, moist, light in color and tasted absolutely amazing. Making these muffins was the best decision of my day. I hope it will be yours as well.

Almond Poppy Seed Muffins

2 cups flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup sour cream
1/2 cup butter milk (1/2 cup milk+1/2 tsp. vinegar= 1/2 cup buttermilk)
2 Tbsp. almond extract
1 cup sugar
1/2 cup butter
2 eggs
1 1/2 Tbsp. poppy seeds

Preheat oven to 350. Mix flour, baking powder, kosher salt and baking soda. In a seperate bowl combine sour cream, buttermilk and almond extract, set aside. In a seperate bowl beat sugar and butter. Add eggs 1 at a time. Beat well until mixture is light and fluffy. Add half of the dry ingredients to butter/sugar mixture and beat- add wet/dry ingredients alternately. Mix well after each addition. Stir in poppy seeds. Spoon batter into greased muffin tin. Bake for 20-22 minutes.


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