MUFFIN v. MUFFIN showdown!
I have to stop making muffins. But I couldn’t stop myself! I looooove Almond Poppy Seed Muffins, and I was so encouraged by my delicious lemon muffin. The verdict? Lemon still wins. But I *think* it’s because I put too much orange juice in these (I accidentally dropped in 1/4 cup instead of 2 tablespoons), and over mixed it a tad. Ugh, over mixing. You are my arch-nemesis!
Almond Poppy Seed Muffins (makes 6):
- 1 cup flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 T poppy seeds
- 2 T orange juice (I used fresh squeezed)
- 1/4 cup canola oil
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1/3 cup almond milk
Heat oven to 375 degrees. Line a muffin tin and remember to spray the cups! It’ll make your muffins come out so much easier. Mix all the dry ingredients in a medium bowl. Mix all the wet ingredients in a small bowl. Make a well in the center of the flour mixture and plop in the wet ingredients. Mix until just moist. It’s okay if there’s a little dry flour visible. Divide evenly in muffin cups and bake for 20 mins. Hooray!
This recipe was obviously altered from the Lemon Poppy Seed Muffins recipe in Vegan Brunch.