Poppy Seed Almond Whole Wheat Muffins

By karenstl

Ingredients

• 1 cup all-purpose flour
• 1 cup unbleached white whole wheat flour
• 3/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cups milk
• 1/2 cups vegetable oil
• 1/2 cup applesauce
• 2 eggs
• 1 teaspoon almond extract
• 1 tablespoon poppy seeds

Preparation

Step 1

Preheat oven to 350°F.

Generously spray your muffin tin with cooking spray, or use cupcake liners.

Combine flour, sugar, baking powder and salt in a large bowl.

Add milk, eggs, oil, applesauce and almond extract. Stir just until everything is well combined.

Stir in poppy seeds.

Fill each muffin almost to the rim since these muffins don’t rise much.

Bake for 25 minutes. Let cool in the pan for a few minutes before you take them out. To easily release the muffins from the pan, take a table knife and run it around the rim of each muffin. then gently lift with your fingers and place on a wire rack to cool completely before storing.