Saturday, October 10, 2009

Lemon-Almond Poppyseed Muffins to start off our vacation



I am very thankful that my job, at a high school, is an eleven-month job. Our school calendar begins in mid-August, with a one week Fall Break, two-week Winter Break, and one week Spring Break! During the month of July, I am on (unpaid) vacation- and I am spoiled rotten!

On the flip-side, work has been really hectic so I've fallen far behind in reading all my Google Reader feeds for some of my favorite blogs. I also try to explore new blogs. This morning, I stumbled across an unfamiliar blog to me "Megan's Cooking".

I have a few "flavor triggers"-- that is, certain ingredients that totally grabs my attention. To name a few, caramel, pumpkin, strawberries and honey. On the very top of my favorite list of these triggers is almond. To be specific, I adore anything with almond extract. Marzipan sends me over the edge with flavor bliss.
So when I saw Megan's Cookin  Almond Poppyseed Muffins had almond extract as an ingredient, I knew that I was going to make them immediately as a breakfast treat.


Fortunately, every ingredient is a pantry/refrigerator staple in our home. I only had low-fat vanilla yogurt and I was relieved to find a bag of  Trader Joe's Dry Toasted Sliced Almonds. If you can find these almonds, they are inexpensive and so good. Otherwise- you can toast your own in a dry skillet for just a couple of minutes.  My baking powder container is where I store some of my (many) measuring spoons-- a tip I read in a magazine that says to "unhook" them so you can wash one at a time. Ya know-- it's so much easier! The recipe (as always) is on the bottom of this posting for all of the ingredients-- lemon zest, almond extract, eggs, yogurt, butter, flour, sugar and poppy seeds.


The poppyseeds and baking powder are whisked into the flour...


The butter and sugar is mixed until fluffy... then the eggs (I opted not to use the just egg whites, but you can), the lemon zest and the almond extract. Last the dry ingredients are mixed in (on low) alternately with the yogurt.


I am not afraid to taste any kind of batter to make sure that it's seasoned right- this batter is a winner!


I decided to use a king-sized muffin pan-- I don't mess around when it comes to making or eating muffin! I'm a big fan of using an ice cream scoop. I think it's so much easier. I filed them paper cups about halfway.


I put these into a 350F oven and set the timer for 20 minutes.  Five minutes later-- I realized I forgot to put the almond slices on top! D'oh!


These tested "clean" and I cooled them for a few minutes.  I had enough batter for four more muffins, so this time I added the almonds to the batter.


Right about now, Craig was waiting in the wings for one of these.


Amateur "food stylist" that I am, I balanced some almonds on top... pretty, huh?



These are moist with just the right ratio of almond flavor. I love the crunch of poppyseeds and a nice hint of lemon. Megan, I'm so glad that I found your recipe. This one is a winner!  I did rename the recipe to include "lemon" because I love the flavor of that, too. This is for you:



Not only do I have so much fun and enjoyment when I share a recipe with my blogger/foodie friends-- I love it when I discover a recipe from a newly discovered blog.  Please try these-- they are excellent!

Enjoying my Fall vacation,



LemonAlmond Poppyseed Muffins

These are incredibly easy to make and has just the ...

See LemonAlmond Poppyseed Muffins on Key Ingredient.






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11 comments:

Megan said...

Thank you so much for the award. I'm so glad you liked these muffins. Pumpkin and almond both are also my flavor triggers!
I work at a school too. I'm the lunch lady. Looks like were on similar schedules but our Fall break is during Thanksgiving. Enjoy your weelend! :)

Monica H said...

I love almond extract too, especially the way it smells. mmm!

These muffins look so pretty and simple. What a perfect way to strt your vacation!

Barbara(aka Layla) said...

mmmmmm I am craving one of these, they look scrumptious

Danielle said...

what beautiful muffins. youre making me wanna go grab a handful of almonds as a midnight snack LOL

Donna-FFW said...

They look and sound lovely. Now knowing you like almond flavoring, I have an almond thumbprint shortbread cookie that is wonderful. Won best tasting at a couple of cookie exchanges. LMK if youd like the recipe..

T.W. Barritt at Culinary Types said...

Gorgeous! Lemon and poppy is one of those flavor triggers for me - it's the best!

Velva said...

Enjoy your time away from work. The muffins look fabulous! Love almonds and pumpkin flavors. Like you, marizpan sends me over the edge too.

Debinhawaii said...

Gorgeous muffins--I love lemon-poppyseed and the almonds sound great. Have a wonderful time!

Bunny said...

You had me with those gorgeous pictures and the word "lemon"!!

Judy said...

I also love almond flavor. These muffins are right up my alley.

Lynn said...

Oh don't these look delicious! I'm a sucker for anything lemon. We have a small Meyer lemon tree in our yard, and in another month or two I'll be swimming in them :) Yum. Must remember to try these.