..poppyseed muffins..

i am on a major muffin kick.  MAJOR.  first up, almond poppyseed- my favorite.  i mean really, you could add almond extract to pretty much anything, and i'd probably eat it.  i love to eat it, i love to smell like it, i love to look like it... haha! just kidding.  i LOVE it!  mmkay, i think i've expressed my love for almond enough now, right?  i also love these muffins!  they were super yumO annnd i added a little surprise in a few of them- cherry jam.  almond and cherry go together like chocolate and peanut butter... they're a match made in foodie heaven :)  try these muffins, they're so good as is, but SO much better with the jam.  indulge and enjoy!!

ALMOND POPPYSEED MUFFINS

recipe from betty crocker

• 1/2 c. sugar
• 1/3 c. vegetable oil
• 1 egg
• 1/2 t. almond extract
• 1/2 c. sour cream
• 1/4 c. milk
• 1 1/3 c. flour
• 1/2 t. baking powder
• 1/2 t. salt
• 1/2 t. baking soda
• 1 1/2 T. poppyseeds
• cherry jam (optional)

preheat oven to 375. mix sugar, oil and egg together. add almond extract, sour cream and milk and whisk. sift flour, baking powder, salt and baking soda and add to wet ingredients. stir in poppyseeds. fill muffin tins 3/4 full (i use a large cookie scooper and put 2 scoops in each). top with sliced almonds and sugar. bake for 14 mins or until your toothpick comes out clean.
*if you are adding the jam, put one scoop, about a teaspoon of jam, then another scoop.


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