Monday, 11 April 2016

Poppyseed Muffins


How I adore poppyseed muffins!
Fresh out of the oven is best!
Slathered with real butter, alongside a good cup of coffee!
Is there anything better???
Ok, maybe there is, but still, this is fantastic!
I think what I love best about these muffins is the pop of the poppyseeds when you chew them.
It's weird, I know, but I just really love that!
And, my second favorite thing about this muffin is, the spongy texture from the buttermilk!
Honestly, it's fantastic!
I'm pretty particular about texture in cakes, cupcakes and muffins,
and this is definitely a favorite!
My kids actually prefer the muffin with just milk instead of buttermilk, but hey!
What do they know???
Regardless, it's totally fine to swap out the buttermilk for milk,
so if that is perhaps your preference as well, go ahead and swap!
This muffin is delicious either way!
1 1/2 cups of buttermilk or 1 1/4 cups of milk
1/4 cup of poppyseeds
1/4 cup of butter
1/2 cup of sugar
1 large egg
1 1/2 tsps. of vanilla
2 cups of flour
1 tbsp. of baking powder
1/2 tsp. of salt
Combine buttermilk (or milk) with poppyseeds in a small bowl and set aside.
In another bowl, cream butter and sugar together. Add egg and vanilla and cream together.
Stir in poppyseed mixture.
Combine flour, baking powder and salt in a separate bowl.
Add to poppyseed mixture and stir only to moisten.
Pour into greased muffin pan and bake at 400 degrees for 15 minutes.
Cool on wire rack.
Makes 12 muffins.