The Great Muffin Experiment Continues!  Remember a couple weeks ago I got all “mad-scientist” and made Lemon Blueberry Mini Loaves?  Well the fun continued and I created a cousin or brother (how exactly does muffin family pedigrees work?)!  Regardless of the relationship I made Almond Poppy Seed Muffins with the remaining products:  the mix powder from Honeyville Blueberry Muffins and the poppy seeds from the Honeyville Lemon Poppy Seed Muffins and a few additions of my own.  The finished product was delightful!

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Powder Mix from Honeyville Wild Blueberry Muffins
1 packet of Poppy Seeds (from Honeyville Lemon Poppy Seed Muffins, I’d guess about 2-3 Tbs)
2 Tbs Honeyville Powdered Whole Eggs
3/4 cups Water
1 tsp Almond Extract
3 Tbs Sliced Almonds

In a medium bowl mix together powder mix, poppy seeds and egg powder.  In a separate container combine water and almond extract, and then pour wet ingredients to dry mix.  Stir until moistened.  Fill each paper lined muffin tin 2/3 full.  Top each muffin with 1 tsp of sliced almonds.  Bake in a preheated oven at 400 for 15-18 minutes.

Now here comes my confession: I don’t always use kid nap time for productive things like cleaning, laundry, etc.  Sometimes I use it to have a snack and browse things on Pintrest or watch TV or read a book that doesn’t rhyme.  These muffins would be a perfect companion to one such afternoon.  We ate them for breakfast and had them for a late night snack too.  Muffins have gone beyond the boundaries of breakfast foods and into the world of snacks!  Yipee! 

Happy Eating!