Breakfast on the Go and Almond Poppy Seed Muffins

At the Honduran Women's Bible Conference in January, many women will be getting up early Sunday morning to begin their journey back home.  They will need to leave the conference center by 6:00 AM to catch the bus in town.  We plan accordingly and have found that muffins and yogurt make a great meal-to-go for them.

We will be making three varieties of muffins and pre-bagging them in Ziploc-style bags so that the women can easily take them along with an individual container of yogurt and a cup of "cafe con leche y azucar," aka coffee with milk and sugar, to eat on the bus.  I've been practicing with these recipes, too, mostly to determine the yield so that I can multiply the recipe properly to bake about 200 muffins of each kind.  My friend, Janice, was one recipient of a batch to taste, and she requested this recipe for:

 Almond Poppy Seed Muffins

Original recipe from Brenda Van Dixhorn

Batter:

3 cups flour

2½  teaspoons baking powder
1 teaspoon baking soda
1½  cups sugar
½ cup poppy seeds
½ cup melted butter
½ cup honey
2 tablespoons almond extract
1 cup sour cream
4 eggs
 
Combine flour, baking powder, baking soda, sugar, and poppy seeds. Set aside. In a separate bowl combine butter, honey, almond extract, sour cream and eggs. Stir in dry ingredients until just mixed. Fold in the almonds. Put batter into lined or greased muffin tins.  Bake 15 minutes in a 375 degrees F oven. 
 
Topping:
¼ cup chopped almonds
¼ cup sugar

Stir together almonds and sugar for topping and sprinkle over muffins, just before baking, not earlier as the topping will sink to the bottom of the muffin. 

 

Yield 28 muffins using #18 scoop.