Poppy Seed Muffins

This recipe uses Midtown Mix Almond Cake Base, make sure to check out other recipes that use this base!

You provide:

Supplies & Equipment:

• Standard (makes 12) or jumbo (makes 6) muffin tin and paper or silicone liners

• Mixing bowl and wisk or electric mixer

Ingredients:

• 3/4 cup greek yogurt

• 1/3 cup oil

• 2 eggs

• 3/4 teaspoon almond extract

• 1 tablespoon poppy seeds

Preparation:

Preheat oven to 350°F and line muffin tins with liners

Step 1:

Whisk buttermilk, oil, eggs and almond extract in a large bowl until combined, add poppy seeds to distribute into liquid

Step 2:

Fold in Midtown Mix Almond Cake Base until fully incorporated and no streaks of flour remain

Step 3:

Evenly distribute batter into lined muffin tray and bake for 5 minutes before turning temperature down to 375°F and baking for an additional 15 minutes

Step 4:

Let muffins cool in tins for about 10 minutes, then transfer to a cooling rack

Tips and Ideas:

No buttermilk? Try these alternatives:

• Add 1 tablespoon of vinegar or lemon juice to 1 cup whole milk and let sit at room temperature for 10 minutes until it thickens, stir and use as buttermilk

• Substitute 1 cup of whole fat plain Greek Yogurt

Add icing to amp up flavor, try whisking together any of the following and drizzle on top once muffins are cool:

• 1 cup powdered sugar, 2-3 tablespoon lemon juice

• 1 cup powdered sugar, 2-4 tablespoons milk, 1/4 teaspoon extract (try vanilla or almond)

Want more citrus? Add the juice and zest of 1 medium lemon to the batter before adding the dry ingredients