When I first started hanging out with this guy, William, he practically lived off of plain spaghetti, Kraft mac + cheese with peas, and Costco almond poppy seed muffins.
Naturally, I immediately began making shared meals chock-full of vegetables and inviting him along for bike to the market afternoons to buy beets and greens. I hadn’t a thought for the picky tastes of a guy who’d grown up favoring frozen peas as the sole vegetable of choice for most meals—and in those early days of a new relationship, he did not once balk at the sudden change.
The two of us joke often about how I hooked him before he was exposed to all the crazy. Since I was easygoing for approximately two days before all the guards came down, he either liked me in spite of it, or I have magical charms I had not considered.
It is safe to say much has changed since those early days: There hasn’t been mac + cheese in the house for ages and William’s desire for pasta without a bunch of greens and things is a thing of the past. Also, I’m fairly sure my crazy has ratcheted up a few notches.
I think I’ve only kept him around because I have a knack for muffins.
After his initial request and changing one ingredient at a time for approximately four batches, William proclaimed these absolutely perfect. Over the past month, he’s eaten approximately twenty muffins and is still asking for more rather than proclaiming a need for a break. It is an all-time record.
Perhaps it’s the opioids. :)
Almond Poppy Seed Muffins, makes 4 jumbo-sized muffins
1/2 cup (55 grams) almond meal
1/2 cup (70 grams) millet flour
1/4 cup (35 grams) brown rice flour
1/4 cup (50 grams) cane sugar
2 Tbs. (12 grams) arrowroot starch
1 Tbs. ground flax seed
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. xanthan gum
1 Tbs. poppy seeds
3/4 cup non-dairy milk
1/4 cup canola oil
3 Tbs. aquafaba or 1 Tbs. ground flax + 3 Tbs. warm water
1 tsp. almond extract
1-2 tsp. fresh lemon juice
- Preheat oven to 350 degrees F. Prepare a muffin tin with muffin liners or a light coating of oil and flour.
- In a large bowl measure out the and mix the dry ingredients and then set aside.
- In a separate large liquid measuring cup, stir together the milk, oil, aquafaba, almond extract, and lemon juice.
- Pour the liquids into the dry ingredients and mix until it just comes together.
- Spoon into the muffin tin and bake for approximately 25 minutes, until a toothpick comes out clean.
3 thoughts on “Almond Poppy Seed Muffins”
Love the combo of flours!
These muffins sound delicious! I’ve been adding poppy seeds to muffins lately, I’m going to have to try this recipe, it sounds perfect <3