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Sunday, April 7, 2013

Milk and poppy-seed muffins

The basic recipe for poppy-seed muffins which can be used to create the loveliest cupcakes. Of course, the muffins are so lovely you can definitely have them on their own for breakfast or a snack anytime. What makes them really special is their strong almond kernel flavor, which they get from the almond extract in the batter. If you don't have any on hand, you can replace it with Amaretto liquor or some other almond-infused alcohol. Trust us, it will be that little detail that really makes a wonderful difference between delicious, but ordinary muffins and exceptional ones. :)
Recipe adapted from here

Last year: Brie, potato and thyme pizza.
Two years ago: Potato salad with pesto and mozzarella and Egg, avocado and bacon breakfast spicy bagels.

Ingredients (for 12 muffins):
  • 180 g flour
  • 200 g sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 175 ml sunflower oil
  • 175 ml milk
  • 2 eggs
  • 1 tablespoon almond extract
  • 2-3 tablespoons poppy seeds

Preheat the oven to 180 degrees C. Mix the flour with the sugar, salt and baking powder.

In a separate bowl or in a large measuring cup, mix the oil and milk. Pour them over the flour and mix well. Also mix in the eggs. Add the almond extract and the poppy seeds.

Mix well. Fill the holes of a muffin paper-lined muffin tin with the batter. Put it in the pre-heated oven and bake for 30-35 minutes.

Allow the muffins to cool a bit, then remove them from the tin. They're done, dig in! :)

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