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 Almond Poppyseed Muffins | Status Approved | | Name |  Almond Poppyseed Muffins | | Category | The Bakery, Breakfast, Cakes & Pastries, American | | Serves/Yields | 12-15 muffins | | Source | Kate | | Difficulty | Easy | | Prep. Time | 10 minutes | | Cook Time | 15-18 minutes | | Introduction | | I baked these muffins this evening and made some changes to the recipe. The results are fantastic. With a steaming cappuccino and fluffy scrambled eggs, they make a great Sunday breakfast . | | Ingredients | | 1/2 cup butter
1 cup granulated sugar
2 large eggs
2 tsp almond_extract
1 tsp vanilla_extract
1 3/4 cup all_purpose_flour
1 1/4 tsp baking_powder
1/2 tsp baking_soda
1/4 tsp salt
1/2 cup buttermilk
1/4 cup applesauce
2 1/2 Tbsp poppyseeds
| | Directions | | Step: 1 | Cream butter and sugar until light and fluffy.
Add eggs one at a time,beating well after each one.
Blend buttermilk, extracts, poppyseeds and applesauce. Sift dry ingredients together into a separate bowl. Add to creamed mixture alternately with buttermilk mixture, mixing just until well combined.
Spoon into greased and floured muffin tins, or use paper baking liners, filling 2/3 full.
Bake at 350 degrees for 15-18 minutes. Remove from pan to cool on rack. |
Time submitted: Wednesday, January 25. 2006 at 07:38:44 Contributed By: Kate
Rate It| Average score: 3.23 () votes: 13 |  |  |  | |  |  | Comments
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