Glazed Almond Poppyseed Muffins

🧂 Ingredients

• 1 1/2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1 cup granulated sugar
• 1 tsp. baking powder
• 1 tsp. sea salt
• 1/2 cup avocado oil

  or coconut oil
• 3/4 cup half-and-half
• 2 large eggs
• 1 tsp. almond extract
• 2 tbsp. poppyseeds
• 1 cup almonds

  sliced (see note below)
• 1 3/4 cup powdered sugar
• 1 tsp. almond extract
• 3 tbsp. half-and-half

  (see note below)

Instructions

• 1 Heat oven to 425°F (175°C).
• 2 Grease and flour a 12-cup muffin tin or line with paper liners. (If lining with
  paper liners, spray each liner well with cooking spray).
• 3 Combine flour, granulated sugar, baking powder and salt in a small bowl; set
  aside.
• 4 In another bowl, whisk avocado oil, half-and-half, eggs, almond extract, poppy
  seeds and sliced almonds until smooth.
• 5 Add dry ingredients mixing just until moistened.
• 6 Fill prepared muffin tins almost full.
• 7 Bake muffins at 425° for 5 minutes.
• 8 Reduce heat to 350° and bake for an additional 13 to 15 minutes, or until
  muffins test done when a toothpick inserted in center comes out clean.
• 9 Cool in pan on wire rack.
• 10 Add glaze and allow icing to dry about 15 minutes before serving.
• 11 Makes 1 dozen muffins.
• 12 Combine ingredients in a small mixing bowl with a whisk.
• 13 Add only as much half-and-half as needed to make a thick glaze.
• 14 Don’t add too much half-and-half or the glaze will be runny.
• 15 Drizzle glaze over top of muffins.

Nutrition Info