I will be sharing a few of my favorite breakfast recipes and some tips for making a quick breakfast to keep your family’s tummies hunger free. My husband and I have very different ideas of what makes a great breakfast. He is an egg, sausage, hash brown kind of guy. Me on the other hand, I prefer muffins, yogurt, fruit, etc. So, to satisfy both of our breakfast tastes, I’ll be sharing a variety of those this week.
But, enough about that. It’s time for the today’s Monday’s Mystery Recipe. I’m currently reading, The Last Suppers, by Diane Mott Davidson. This is the fourth book in her series about Goldy the caterer and it’s definitely a must read. It’s actually quite a bit shorter than the others I’ve read, but it’s still jam packed full of suspense. I’m about half way through and should finish it up this week or next.
So, in the spirit of National School Breakfast Week, I opted for a recipe that would be great on your table in the morning, or even on the go. The recipe I’m sharing in this week’s Monday’s Mystery Recipe is Almond Poppy Seed Muffins, from The Last Suppers, by Diane Mott Davidson. These muffins were absolutely scrumptious! It had been ages since I made poppy seed muffins and these do not disappoint. They had a wonderful, slight crunch to the top and a perfectly tender and moist crumb on the inside. A delicious muffin that would be perfect for your family!
March 5th, 2012
Almond Poppy Seed Muffins
2 eggs, room temperature
1 cup sugar
3/4 cup + 2 Tbsp evaporated milk (For the original, use a whole 13 oz. can)
2 Tbsp whole milk
1 cup vegetable oil
1 3/4 tsp baking powder
1/4 tsp salt
2 cups flour
1/2 tsp vanilla
1/2 tsp almond extract
1/4 cup poppy seeds
Preheat the oven to 325°. Line 19 muffin cups with paper liners. (The original recipe said it made 30 muffins, but I cut the recipe in half and still ended up with 19, so this recipe makes quite a few muffins.) In a medium bowl, whisk together the baking powder, salt, and flour. Set aside.
In a large bowl, beat the eggs, sugar, evaporated milk, milk, and vegetable oil. Gradually add the dry ingredients to the egg mixture, beating well until combined, but do not over mix. Add the extracts and poppy seeds, stirring until well combined. Use a large cookie scoop or 1/3 cup measuring cup to pour batter into muffin cups. Bake for 25-30 minutes (mine were done in 25) or until a toothpick inserted comes out clean. Makes 19 muffins.
And just in case you were wondering, I used two sets of muffin tins to bake these little guys...that's why some are a little more brown than others. Funny how different the outcome can be when everything is the same, except the pan. 🙂