It’s no secret that breakfast foods are the best foods, and I love to whip up a batch of muffins for a quick breakfast during the week. Poppyseed bread (NOT lemon poppyseed) is a favorite treat from my childhood, my grandmother used to make the best little loaves for us to snack on. After picking up some store bought poppyseed mini muffins, I decided that I wanted to try and make a slightly sweet poppyseed muffin for breakfast. While these are not the cake-y texture of sweet poppyseed bread, these poppyseed muffins are a slightly healthier alternative that you can grab on you way out the door. They’re also pretty yummy warmed with a little butter on each half.
Almond Poppyseed Muffins
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Butter
- 2 Eggs
- 1-1 1/2 tsp almond extract
- 1/2 cup non fat Greek yogurt
- 1 Tbsp poppyseeds
Instructions
- Preheat over to 450.
- Mix together flour, baking soda, and salt.
- In a separate bowl, combine the butter, sugar, eggs, almond extract, and yogurt.
- Add wet ingredients to dry ingredients, mixing well. Stir in poppyseeds.
- Line 12 muffin tins with foil cupcake liners and fill each one about 2/3 full. Bake for 14-16 minutes, or until a toothpick inserted comes out clean.
