The flavors of almond and poppy seed pair nicely in a variety of baked goods. These moist muffins are no exception!
Almond-Poppy Seed Muffins
- Prep Time 10 min
- Total 30 min
- Servings 12
- Ingredients 13
Ingredients
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/3 cups Gold Medal™ all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons poppy seed
- 3 teaspoons sugar
- 2 tablespoons sliced almonds
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
-
Step2In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
-
Step3Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.
Nutrition
180
Calories
10g
Total Fat
3g
Protein
21g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 180
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 160mg
- 7%
- Potassium
- 55mg
- 2%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 10g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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