Almond Poppy Seed Muffins

Today's recipe share comes from one of may favorite food blogs, Cooking During Stolen Moments. http://stolenmomentscooking.com/

I love a good cup of coffee with something slightly sweet like a good muffin or scone.  Have not attempted scone making as yet, though I did pick up a scone cookbook from a tag sale recently.  When I saw this recipe, I thought, this will hit the spot!

Almond Poppyseed Muffins

• 3 c. flour
• 1 c. + 3 T. sugar
• 1 1/2 T. baking powder
• 1/2 t. salt
• 1/2 c. sliced almonds
• 2 1/2 T. poppyseeds
• 1/2 c. butter, melted and cooled
• 1/4 c. vegetable or canola oil
• 3 eggs
• 1 1/2 c. milk
• 1 1/2 t. almond extract

1. In a large bowl, whisk together the flour, 1 c. sugar (reserve the remaining 2T. sugar), baking powder and salt until combined. Stir in the sliced almonds, reserving2 T. for topping, and poppyseeds.

2. In a second bowl, combine the remaining ingredients and whisk until fully combined. Pour the wet ingredients into the dry ingredients and stir just until everything is moistened and combined. Be careful not to over-stir.

3. Pour into greased or lined muffin tins. In a small bowl, combine the reserved 2 T. sugar and 2 T. sliced almonds. Sprinkle on top of each muffin.

4. Bake at 375 degrees for 12-14 minutes for a mini-muffin tin and 15-18 minutes for a regular-sized muffin tin, until fully cooked. (Use the toothpick test, if needed.) *Makes about 4 dozen mini muffins or 2 dozen regular sized muffins.

______________________________________________________

      "One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf