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Wednesday, November 19, 2014

Joining the Rotation

My friend Lisa was coming to visit for a couple of days and I thought it would be nice to whip up a batch of muffins to serve at breakfast.  Why not?  Who doesn't love a muffin?

Right around that time, I was chatting with my sister Jill on the phone.  I mentioned that I was in the mood for an almond poppy seed muffin.  Did she have a good recipe?

Jill gave me a great recipe: "Use your favorite basic recipe and adapt".

Adapt?  I don't adapt.  I religiously follow recipes, to the letter.  I do not adapt.

Still, Jill thought I could adapt.  I thought, "Well, if Jill thinks I can be adaptable, then why not?"   I'm nothing if not adventurous.

Once I got started, I found that a favorite basic recipe really can be just a jumping off point.  I could do anything.  I could make the almond and poppy seed muffin of my dreams.  In fact, I could indulge my wildest muffin fantasies.   Wow.

So, here it is.  My own adaptation of Almond Poppy Seed muffins.  They were delicious, and I think they may just become one of my rotating muffin recipes.

It pays to be adaptable.  Stay tuned for more...

Recipe:  Almond Poppy Seed Muffins
Adapted from The Daring Gourmet


2 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup white granulated sugar
¼ cup unsalted butter
¼ cup virgin coconut oil
2 large eggs
1 tablespoon good quality almond extract
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 tablespoons poppy seeds
Sliced almonds
Turbinado Sugar


Preheat the oven to 375 degrees F.  Line 12 muffin cups with paper liners.

Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.

In a large mixing bowl, cream the butter, coconut oil, and sugar for at least 3 minutes.  Add the eggs, almond and vanilla extract, and buttermilk and beat until combined.

Add the dry ingredients to the wet ingredients and beat just until combined, being careful not to over-beat.   Add the poppy seeds and stir gently until combined.  Fill muffin cups to about 2/3 full.  Sprinkle with a few sliced almonds and a little turbinado sugar.

Bake for approximately 20 or until a toothpick inserted into the middle comes out clean but moist.  Let cool for about 10 minutes in the muffin tin, and then transfer to a wire cooling rack to finish.

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