Almond Poppy Seed Muffin Recipe

I feel like I’m going to the land of Oz!
I’m actually off to San Francisco for the Blogher Food conference.
It’s going to be a foodies dream weekend and I am beyond excited.
The food, the friends, the fun. Everything is lined up.
I’ll be shopping,  dining on French cuisine, and hopefully, drinks with a whole group of bloggers the night before the conference even starts.That will be fun! Then there is the After-Party that I’m sure will be the “must not miss” party of the weekend.  But the big event will be the conference on Saturday.
 
But I didn’t forget about you dear readers. I made a batch of muffins to hold you over till I return. Almond Poppy Seed Muffins. They were sweet with a hint of lemon. I thought they were delicious, but the kiddo (whom I specially made them for) didn’t like them. She didn’t like the lemon. Next time I’ll try it without and see if she likes them  that way. But for me, they were great! Perfect with a cup of coffee and a splash of Ameretto. Because it’s the weekend! :-)

PERFECT ALMOND POPPY - SEED MUFFINS
2 c. all-purpose flour
1 tbsp. poppy seeds
1/4 tsp. baking soda
1 c. sugar
1/2 c. unsalted butter, soft
4 egg whites (or 2 eggs)
1 tsp. almond extract
1 tsp. grated lemon peel
1 c. plain lowfat yogurt
1/4 c. crushed almonds
Line 18 muffin cups with paper bake cups. Combine flour, poppy seed and baking soda; set aside. In a large mixing bowl, beat sugar and butter with an electric mixer on medium speed until fluffy. Beat in egg whites or eggs, almond and lemon peel. Add the (flour) mixture and yogurt alternately to the beaten mixture, beating after each addition until combined. Fill prepared muffin cups 2/3 full. Sprinkle with crushed almonds if desired. Bake at 375 degrees for 20 minutes or until golden.

I’m linking this post to  Designs by Gollum for Foodie Friday! Please stop by and see a list of all the participants. See ya next week. Have a wonderful weekend!