Tried It & Loved It: Almond Poppy Seed Muffins

Yet another one to add to our muffin repertoire.  When I asked Peanut what she wanted for breakfast the other morning, she quick response was, "Muffins."  What can a mom do, but make muffins?  And she is pretty easy to please--she doesn't care what kind of muffins, so as the baker, I got to choose.  I have made these for a couple of years now and they are definitely a keeper. 

Almond Poppy Seed Muffins ~ adapted from papergoddess at food.com

3 cups flour (I used my soft white wheat)
1 1/4 cups sugar (I used sucanat)*
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk  (I used whole)
3 eggs, beaten
1 teaspoon almond extract
1/2 cup oil (I used coconut oil)*
1 1/2 tablespoons poppy seeds

1 tablespoon sliced almonds

Spray muffin pan(s) with non stick spray (or butter/grease bottoms of muffin cups) OR line with muffin liners and set aside.  Preheat oven to 350 degrees. 

In a large bowl, mix together flour, sugar, baking powder, and salt.  Pour in milk, beaten eggs, and almond extract and start to mix.  When the mixture is half way mixed, pour in melted coconut and finish mixing until dry ingredients are just moistened. (If you use standard cooking oil, you can add all your wet ingredients at once and mix.  I do the coconut oil last because it can turn back to a solid very quickly when mixing with cold milk and eggs. I found this works way better!)  Fold in poppy seeds and fill muffin cups two thirds full.  Sprinkle with sliced almonds and bake for about 20 minutes. 

*I decreased both the sugar and the oil from the original recipe and they turn out beautifully every time.  I really don't think the amount of sugar or oil called for in the original is even necessary.  But that's just me.  ;)