My youngest son LOVES almond-poppy seed muffins, but I don't love the price of the Krusteaz muffin mixes he prefers. I knew I could make more, better muffins, from scratch and less expensively than the cost of a mix. So I warmed up my google-fu and searched for a muffin recipe. Reading down the ingredient list of the majority of recipes nearly gave me a heart attack. They ALL used so much OIL! I wanted Almond-Poppy Seed muffins, not OIL Muffins. This prompted me to figure out how to make a tasty muffin (that would be 13-year-old-boy approved), and not be swimming in oil. I suppose what I came up with is low-fat (sorta), but it wasn't what I was shooting for. I just wanted muffins my kid would eat. So here it is......
MY ALMOND POPPYSEED MUFFINS
WET INGREDIENTS
2 ½ cups plain non-fat yogurt
½ cup vegetable oil
6 large eggs
1 ½ tsp vanilla
3 tsp almond extract
2 cups milk (I used non-fat)
Measure and mix all together.
DRY INGREDIENTS
6 cups flour
4 ½ sugar
4 tsp baking powder
2 tsp salt
4 TBSP Poppy Seeds.
Measure and mix together dry ingredients. Then add wet ingredients to dry and mix until all is combined (do not beat). Spoon into muffin cups ( I used a standard size ice cream scoop for regular-sized muffins). Bake at 375 degrees for 25 minutes or until lightly brown and a toothpick comes out clean.
This makes a HUGE number of muffins - 4 dozen standard size muffins (I have a freezer and I'm not afraid to use it!). But you can easily halve the recipe, or make Lemon-Poppy Seed muffins by substituting Lemon Flavoring for the Almond, and throwing in the zest of a lemon. Next up, experimenting with other flavor muffins (although the kid will eat ONLY Almond-Poppy Seed - I told you he was weird).
2 comments:
Did you try using applesauce in place of the oil? If you get the plain, non-cinnamon kind, you won't even taste it. I substitute 1:1, and it works out fine.
I need to try these. Yummers. I wonder if my hubs would pass the random drug test his CO. runs periodically if he's eating these?
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