Thursday, November 15, 2012

Almond Poppyseed Muffins

recipe from

Sometimes there is nothing like a warm, fresh muffin for breakfast and these muffins come together so easily that there isn't really any excuse not to enjoy them whenever you want.  We devoured these at our house.  I guess that means we can make them again soon!

1/2 cup sugar
1/3 cup canola oil
1 egg
1/2 teaspoons almond extract
1/2 cup sour cream
1/4 cup milk
1 1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 Tablespoons poppy seed
3 teaspoons sugar
sliced almonds

Preheat oven to 375 degrees.  Line 12 muffin cups with paper baking cups (or spray them very well).  In a large bowl, stir together 1/2 cup sugar, the oil, egg, and almond.  Beat in sour cream and milk with a spoon until blended.  Stir in flour, baking powder, salt, soda, and poppy seed until well blended.  Divide batter evenly among muffin cups.  Sprinkle batter with 3 teaspoons sugar and the almonds.  Bake for 14-17 minutes or until a toothpick inserted in center comes out clean.  Remove from pan and cool on wire rack.