As the perfect muffin is meant to be, this recipe is super-moist, oh so aromatic, and just the exact amount of fluffiness!! I was searching the internet for an almond loaf and came across the recipe for these bad boys about 4 years ago. ONE WORD: O.M.G!!! OK, technically it is three, but who's counting??
I was up a 6 am this morning, and decided to whip up some of these. About 15 minutes after they came out of the oven I hear Morgan coming up the stairs, asking to have one. I remember being a kid and my mom's early morning baking showdowns . No matter how hard you tried to sleep in on Saturday morning, the smells coming from the kitchen was MUCH more important than those hours of sleep you would miss. Besides, if you were up before your 3 sisters, you ALWAYS got to lick the beaters and bowl. There are perks, you know!!! Good times, good times!
Almond Poppyseed Muffins
~~~~~~~~~~~~~~~~~~~~~~~
1/4 lb. or 1 Stick Butter (softened)(1/2 cup)
1/4 C. Vegetable Oil
1 1/4 C. Sugar
2 Eggs
1 1/2 C. Sour Cream
1/2 tsp. Salt
3 tsp. Almond Extract
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Vanilla
2 1/3 C. Flour
2 Tbsp. Poppy Seeds
Preparation:
Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla , almond extract and sour cream to butter and oil. Blend until mixture is smooth. all moist ingredients should be blended well. Start adding the four mixture to batter a little at a time until thoroughly blended but do not over beat.
When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed
container.
I was up a 6 am this morning, and decided to whip up some of these. About 15 minutes after they came out of the oven I hear Morgan coming up the stairs, asking to have one. I remember being a kid and my mom's early morning baking showdowns . No matter how hard you tried to sleep in on Saturday morning, the smells coming from the kitchen was MUCH more important than those hours of sleep you would miss. Besides, if you were up before your 3 sisters, you ALWAYS got to lick the beaters and bowl. There are perks, you know!!! Good times, good times!
Almond Poppyseed Muffins
~~~~~~~~~~~~~~~~~~~~~~~
1/4 lb. or 1 Stick Butter (softened)(1/2 cup)
1/4 C. Vegetable Oil
1 1/4 C. Sugar
2 Eggs
1 1/2 C. Sour Cream
1/2 tsp. Salt
3 tsp. Almond Extract
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Vanilla
2 1/3 C. Flour
2 Tbsp. Poppy Seeds
Preparation:
Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla , almond extract and sour cream to butter and oil. Blend until mixture is smooth. all moist ingredients should be blended well. Start adding the four mixture to batter a little at a time until thoroughly blended but do not over beat.
When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed
container.
Comments
(said with an evil tone to the voice).
God love you!
Trishie :)