Healthy Almond Poppy Seed Muffins

I was in the mood to bake something this weekend and was determined to make something with what I had available in my pantry and the fridge.  So I ended up narrowing it down to light and healthy version of our almond poppy seed muffins.  My husband had been asking me to make him some. Lucky for him we had all the ingredients to make this and it came out moist and fluffy out of the oven.

Ingredients:

1-3/4 cups all purpose flour

3/4 cup organic cane sugar

2 tsp. baking powder

1/4 tsp. sea salt

2 tsp. poppy seeds

1 egg

3/4 cup milk (reduced fat)

1/4 cup grape seed oil

1 – 1/1/4 tsp. almond extract

Directions:

1. Preheat oven to 400 degrees F.

2. Fill a 12-cup muffin tin with paper liners.

3. In a mixing bowl, use a flour sift to sift flour and baking powder into a bowl.

4. Then add salt and poppy seeds in with the sifted ingredients (avoid sifting salt sugar or poppy seeds in the flour sift).

5. In another small bowl, combine the sugar, beaten egg, milk, oil and almond extract.

6. Beat ingredients for about 2 minutes or until sugar is dissolved.

7. Add the wet  ingredients into the dry ingredients.

8. Use a spatula to stir until batter is mixed well.

9. Spoon batter into 3/4 filled into the prepared muffin cups.

10. Bake for 15-20 minutes, until golden brown around the edges.

11. When the muffins are done, pull out the oven and put them on a cooling rack to cool off.

12. Enjoy the muffins after it cools down or eat them right away!

Healthy Almond Poppy Seed Muffins

Yield: 12 servings

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients:

1-3/4 cups all purpose flour

3/4 cup organic cane sugar

2 tsp. baking powder

1/4 tsp. sea salt

2 tsp. poppy seeds

1 egg, beaten

3/4 cup milk (reduced fat)

1/4 cup grape seed oil

1 - 1/1/4 tsp. almond extract (or as desired)

Directions:

1. Preheat oven to 400 degrees F.

2. Fill a 12-cup muffin tin with paper liners.

3. In a mixing bowl, use a flour sift to sift flour and baking powder into a bowl.

4. Then add salt and poppy seeds in with the sifted ingredients (avoid sifting salt sugar or poppy seeds in the flour sift).

5. In another small bowl, combine the sugar, beaten egg, milk, oil and almond extract.

6. Add the wet ingredients into the dry ingredients and use a spatula to stir until batter is mixed well.

7. Spoon batter into 3/4 filled into the prepared muffin cups.

8. Bake for 15-20 minutes, until golden brown around the edges.

9. Put the muffins on a cooling rack to cool off or you can enjoy them right away!