They are a thing of beauty. These muffins stay soft for days and are about the size of my head. I love them.
While I will gladly eat the double chocolate, the blueberry, and the cinnamon streusel, my favorite has always been the poppy seed variety.
This is a muffin cake. An almond poppy seed muffin cake.
I day dreamed about this cake at work today. It is one of those recipes.
makes 1- 9" round
1c + 3 Tablespoons flour
1/3 c almond meal
3/4 c sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons almond extract
1 teaspoon lemon juice
1 c milk
1/3 c vegetable oil
2 teaspoons poppy seeds, plus more for garnish
optional glaze- combine 1 c confectioners sugar with 2-4 tablespoons of water and 1/2 teaspoon almond extract, whisk until smooth
- - -
pre-heat oven to 350
1. In a large bowl, whisk together almond meal, flour, baking powder, salt and sugar
2. In another bowl combine extracts, oil, milk and lemon juice
3. Fold wet ingredients into dry ingredients until smooth; add poppy seeds
4. Pour batter into an greased and floured 9" round pan and bake at 350 for 30-35 minutes, until edges are golden and top springs back when touched
5. Cool, glaze and sprinkle with extra poppy seeds before serving