Poppy Seed Muffins

 

Not too long ago I received a coupon for a dozen free eggs compliments of Foodbuzz and Eggland's Best.  This was a a definite win for me to receive as loving to bake I always have eggs in the house!  I used these eggs to make Grumpy's birthday cake, the Superbowl Cookies and the Valentine Cookies.  Did you know that compared to ordinary eggs, Eggland's Best have higher levels of important nutrients like vitamin A , B2, B12, D and E, along with lower levels of saturated fat and cholesterol?  Even better reason for me to bake with them!

While reading Cristine's blog, Cooking with Cristine,  I came across some Poppyseed Muffins that she had made.  The minute I saw these I had an instant craving for some.  If you haven't seen Cristine's blog you really should head over and visit her.  She has some great recipes like the one for these Buttermilk Biscuits that make my mouth water!  I am definitely going to try making them and pray they turn our like hers!  I'm not too good at biscuits...so I am always jealous when I see biscuits looking this good made by someone else!  She also has started Cooking with Anya where she lets her daughter choose a recipe and make it to blog - using Anya's words.  I think its great she is doing that with her daughter!

I wanted to make Cristine's recipe but I didn't have the sour cream or the cream so I made the recipe below with the hopes they would come out moist and delicious....and they were!  Grumpy and I both enjoyed these muffins!  I am an almond addict so whenever I make something that I think almond will go well in I always use it.  I didn't do a crumb topping like Cristine, basically because I got lazy, so I just mixed some confectioner's sugar and lemon juice together and drizzled.  Yummy!    

 

Almond Poppy Seed Muffins with Lemon Glaze

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp poppy seeds
2/3 cup sugar
Juice of one lemon
1/2 cup yogurt
1.2 cup milk
2 eggs
1 tsp almond extract
1 stick unsalted butter, melted

Preheat oven to 400 degrees F. Combine the all the dry ingredients, set aside.

Stir milk and yogurt, eggs, vanilla, butter and lemon juice to combine.

Combine the wet ingredients with the dry ingredients. Do not overstir and with muffin batter it is always ok to have lumps!

Spoon into the muffin cups and bake for 12 -15 minutes or until golden brown and a toothpick inserted into a muffin comes out clean.

Cool on a rack for 10 minutes. Drizzle with icing made from lemon juice and powdered sugar. I used juice of 1/2 lemon with enough sugar to make a thick glaze.