Almond Poppy-Seed Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 18 |
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This is my newly engendered recipe for almond poppy-seed muffins, nuts optional, they were moist, fluffy, and tasty! Ingredients:
1/2 cup butter (softened) |
2/3 cup vegetable oil |
1 1/4 cups sugar |
2 eggs |
1 1/2 teaspoons apple cider vinegar |
1 teaspoon cider vinegar |
2/3 cup milk |
1 1/4 cups sour cream |
1/2 teaspoon salt |
3 teaspoons almond extract |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon vanilla extract |
2 1/3 cups all-purpose flour |
2 -4 tablespoons poppy seeds (depending on your preference) |
1/4 cup slivered almonds (optional) |
Directions:
1. Pre-heat the oven to 350 degrees F.
2. In a medium bowl; combine flour, baking powder, baking soda, and salt. Set aside. In a large bowl; whisk together softened butter, oil, sugar, eggs, vinegars, milk, sour cream, extracts, and poppy-seeds/ almonds. Blend well.
3. Slowly incorporate the flour mixture until well blended, but DO NOT over-mix as this will result in FORD muffins (that is to say, they will be like a rock ).
4. Fill the lined muffin tin 70%-100% full (I personally like my muffins to floof over the top, so I went 100%).
5. Bake at 375 F for 20-25 minutes (until the toothpick comes out clean). Serve.
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