I had a bunch of ideas for the muffin of the week. First I thought about making some kind of cornbread savory muffin, but then I realized that I want to save that one for when I make chili next week. Then I decided to make peanut butter and jelly muffins and realized I am out of peanut butter. Then I started to make a double chocolate muffin and realized it was totally a cupcake recipe. So I finally settled on this one. And to tell you the truth, it was good, but not my favorite. The texture was wonderful, the sugar dipped tops were awesome, and the poppy seeds were perfect, but the flavor needed a little something more. I suggest adding some vanilla or more almond extract, or best of all, add the zest from one lemon.
Ingredients:
- 1 3/4 C all-purpose flour
- 2 TBSP. poppy seeds
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1.2 C. sugar, plus 2 TBSP for the topping
- 1 egg, beaten
- 3/4 C. milk
- 1/4 C. vegetable oil
- 1/2 tsp. almond extract
- 2 TBSP. butter
Directions:
- In a medium mixing bowl, sift together the flour, poppy seeds, baking powder, and salt. Then stir through the 1/2 C. of sugar. Make a well in the center.
- In a small mixing bowl, combine the beaten egg, milk, oil, and almond extract. Add all at once to the flour mixture and stir until just moistened (the batter will be lumpy).
- Spoon the batter into prepared muffin cups, filling them 2/3 full. Bake until golden brown, for about 15 minutes at 400 degrees F.
- Remove from oven and let cool for about 5 minutes. Remove and dip the tops into the melted butter and then into the sugar to coat.
Adapted from The Muffin Book
