Almond Poppy Seed Muffins

2 cups all-purpose flour (sometimes I substitute 1/2 white whole wheat flour, but don't get too grainy with these...you'll lose the wedding cake-esque quality)

1/4 teaspoon salt

1 tablespoon (yes) baking powder

1/4 teaspoon baking soda

1 tablespoon poppy seeds

1/2 cup sugar

1 egg

1 egg white

1/4 cup vegetable oil

1/2 cup plain yogurt OR ricotta cheese

2/3 cup milk

1 teaspoon pure almond extract


Preheat oven to 375 degrees. Lightly coat a 12-cup muffin tin with nonstick cooking spray OR line with cupcake liners.


Whisk together the flour, salt, baking powder, baking soda, and poppy seeds in a large bowl. (I love to use my batter bowl for this, along with about a zillion other kitchen tasks.) Make a well in the center and set aside. 


In a medium-sized bowl, whisk together the remaining ingredients (egg through extract). Pour into the well in your dry ingredients, and gently fold everything together just until you don't see any more dry mixture. Do NOT attempt to de-lump your batter. Lumpy muffin batter is happy muffin batter, and it will make you a happy muffin-eater.


Divide your batter among 12 muffin cups, and bake for 12-18 minutes, just until a toothpick inserted in the center of a muffin comes out mostly clean.


Remove from oven and cool 5 minutes in the pan before removing to a wire rack. Enjoy while warm or cool completely before storing or freezing in an airtight container. Makes 12 muffins.


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