Recipe by maggie
"My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious."
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1 1/2 teaspoons
freshly grated lemon zest
1 1/3 cups
1 1/8 teaspoons
2 1/2 tablespoons
I'm sorry to say we did not care for these. Everyone that tasted them said they were too salty to eat. Next comment was that they were bland. This could easily be improved upon by using only 1/8 tsp salt and doubling the almond extract and lemon zest.
Maggie, Thanks for sharing this wonderful treat! My son who is especially picky, loves all things "almond poppy seed" and he thinks this is the best recipe I have ever used. My entire family agrees. This is the recipe that will be going down in my special collection, no need to ever use another!!!
Somehow I missed seeing buttermilk in the ingredients list, but being one who never skips a beat while in the kitchen, I substituted 1/2 cup whole milk plus 1/3 cup of sour cream. Also I like a very hearty dose of almond so I used about double the almond extract. The results were fabulous! Light, tender and fragrant. Perfect for an early summer breakfast on a lazy Sunday morning, along with freshly sliced mangoes and a pot of Fig flavored tea!
delicious! I used almond milk for dairy free and couple tsps of lemon juice.
I loved this recipe I just used milk I didn't have butter milk
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Poppy Seed Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 85
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