Almond Poppy Seed Muffins:
Aug 21, 2015 19:27:49 GMT -5
Post by PurplePuppy on Aug 21, 2015 19:27:49 GMT -5
Almond Poppy Seed Muffins:
3 eggs
1 ½ cups white sugar
½ cup + 1/8 cup vegetable oil
½ cup applesauce
1 cup milk
1 ½ teaspoons vanilla
1 teaspoon almond extract
3 cups flour
1 ½ teaspoon salt
1 ½ teaspoon baking powder
1 ½ tablespoon poppy seeds
Almond Filling:
¼ cup butter, softened
¾ cup sugar
1/3 cup oats, chopped in blender
2 teaspoon almond extract
sliced raw almonds
turbinado sugar
yields 20 muffins
Directions:
1. Preheat oven to 350 degrees and line or spray muffin pans.
2. Almond Filling: Beat butter, sugar, oats and almond extract until combined.
3. Muffin Batter: In a large bowl with a wooden spoon, gently combine eggs, sugar, oil, applesauce, milk, vanilla and almond extract.
4. In a separate bowl, whisk together flour, salt, baking powder and poppy seeds.
5. Slowly combine dry and wet ingredients using the wooden spoon to mix. Stir only until moistened. There will still be lumps, but stop stirring!
6. Fill pans ¾ full.
7. Form little balls of the almond filling (about the size of 1 teaspoon) and push them into each cup of batter.
8. Top with sliced, raw almonds.
9. Bake for 17-25 minutes, or until an inserted knife comes out clean. Seven minutes into baking, sprinkle tops with turbinado sugar to give them an extra sweet crunch on top.
10.Let cool for 5 minutes in pans and move to cooling racks.
link
3 eggs
1 ½ cups white sugar
½ cup + 1/8 cup vegetable oil
½ cup applesauce
1 cup milk
1 ½ teaspoons vanilla
1 teaspoon almond extract
3 cups flour
1 ½ teaspoon salt
1 ½ teaspoon baking powder
1 ½ tablespoon poppy seeds
Almond Filling:
¼ cup butter, softened
¾ cup sugar
1/3 cup oats, chopped in blender
2 teaspoon almond extract
sliced raw almonds
turbinado sugar
yields 20 muffins
Directions:
1. Preheat oven to 350 degrees and line or spray muffin pans.
2. Almond Filling: Beat butter, sugar, oats and almond extract until combined.
3. Muffin Batter: In a large bowl with a wooden spoon, gently combine eggs, sugar, oil, applesauce, milk, vanilla and almond extract.
4. In a separate bowl, whisk together flour, salt, baking powder and poppy seeds.
5. Slowly combine dry and wet ingredients using the wooden spoon to mix. Stir only until moistened. There will still be lumps, but stop stirring!
6. Fill pans ¾ full.
7. Form little balls of the almond filling (about the size of 1 teaspoon) and push them into each cup of batter.
8. Top with sliced, raw almonds.
9. Bake for 17-25 minutes, or until an inserted knife comes out clean. Seven minutes into baking, sprinkle tops with turbinado sugar to give them an extra sweet crunch on top.
10.Let cool for 5 minutes in pans and move to cooling racks.
link