Almond Poppy Seed Muffins

1 cup whole wheat flour
1/2 cup flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2 Tablespoons poppy seeds
1/4 teaspoon nutmeg

3/4 cup vegetable oil
3/4 cup buttermilk
1 egg
1 Tablespoon water
3/4 teaspoon almond extract

slivered almonds

Preheat Oven to 350
Line a 12 cup muffin tin with liners.

Combine dry ingredients in a large bowl.
Whisk together liquids in a separate bowl. Add liquids to the dry ingredients and stir only until moistened.

Divide batter evenly among muffin tins. Sprinkle slivered almonds on top of each muffin.
Bake until golden brown, about 24 minutes.

Submitted by Naomi Skye

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
8 oz. sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup blueberries (can be frozen - if frozen, don't thaw)

Topping:
2 tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Line muffin tins with 20 paper baking cups.
Beat butter and sugar. Add eggs, sour cream and vanilla. Add flour, baking soda, baking powder and salt. Stir with a spoon. Fold in blueberries. Pour batter into muffin cups until 3/4 full.
Mix the topping ingredients and sprinkle on top of muffins.
Bake at 400 degrees for 18-20 minutes.

Note: I just made these with raspberries and they were great! I'm also going to try sour cherries.
Submitted by: Joanna Falk


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