Friday, February 4, 2011

almond poppyseed muffers.

i know i know: i need to either 1) stop baking or 2) change the name of my blog to reflect my apparently clear preference for muffins and sweet loaves over all other foods. i swear i eat other things! just the other day i had a cookie.

and yet, for some reason, i find myself only in the mood to photograph when it's with something as low-key and whimsical as baking. i'll work on it. until then, dear friends...

muffins galore! these muffins are especially light, fluffy, and ideal for a mid-afternoon snack. i enjoyed experimenting with vanilla soy yogurt, and i think next time i'll even try another flavor - hazelnut or banana, for instance. you can also transform these into the often adored lemon poppyseed muffins by adding a tablespoon of lemon zest. or... like all baked goods, you can take them to the next level throwing in some cinnamon. lots and lots of cinnamon.

please scrounge up:

1 3/4 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 tsp salt
1/3 cup canola oil
3/4 cup soy milk
1 cup vanilla soy yogurt
1 tsp almond extract
3 tablespoons poppy seeds (feel free to go crazy here!)

preheat oven to 400. grease your muffin tin. in a large bowl, sift together flour, sugar, baking powder, salt. stir the poppy seeds into the dry mix. in another bowl, whisk together the oil, milk, yogurt and almond extract. fold the wet ingredients into the dry.

fill each muffin 2/3 full with batter. bake for 20-25 minutes. gobble!