Yep, here I go on a muffin kick again. These little muffins were such a yummy bite-sized treat, something about tiny food makes it so much cuter and tastier. The recipe came out of my Totally Muffins Cookbook, which is like totally awesome! Enjoy!
Almond Poppy seed Muffins
2/3 cup milk
1/2 cup poppy seeds
1 1/2 cups ap flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, softened
3/4 cup sugar
1/2 tsp almond extract
1/2 cup sliced almonds
Preheat oven to 350 degrees. Grease tins or line with paper cups.
Heat milk to scalding. Pour over poppy seeds and set aside to cool
In a bowl combine flour, baking powder, baking soda, and salt.
In a large bowl cream butter and sugar until light. Beat in eggs, one at a time, beating well after each addition. Add almond extract and cooled milk mixture.
Fold in dry ingredients and almonds and stir just to blend.
Divide mixture among muffin cups, bake 20 minutes or until tester comes out clean.
If you choose to make many muffins I crushed the almonds smaller and I only used 1/4 cup. I would also add a little more almond extract, but I really love the flavor. Also, next time I am going to try these with lemon extract and zest, to make a lemon poppy seed muffin.