Almond Poppyseed Muffins

Ingredients (makes 6-7 muffins):

1 cup flour

1/2 cup granulated sugar

1/2 tbsp poppy seeds

1/2 tsp baking soda

1/2 tsp salt

1 egg, lightly beaten

1/2 cup milk (I used whole milk, it's what I had on hand. Sub a lower percentage milk or even almond or soy)

1/3 cup canola oil or applesauce

1/2 tsp vanilla extract

1/2 tsp almond extract


1. Preheat oven to 350º. Line a muffin pan with liners or coat with cooking spray. Set aside.

2. In a small bowl, combine flour through salt. Whisk to mix. In a separate bowl, combine egg through almond extract. Whisk to mix.

3. Pour dry ingredients into wet. Mix until just combined, do not over-mix. Fill muffins cups about 3/4 full. 

4. Bake in preheated oven 18-25 minutes, or until a toothpick inserted comes out with moist crumbs. Allow to cool in pan for 5 minutes, remove to a cooling rack. Store in a tupperware covered by a dish towel for the first night, then store in an airtight container.