Eleanor's favorite breakfast/snack. Even better warmed up with a slather of butter!
Ingredients:
2 1/2 cups all purpose flour
1/2 cup white sugar
1/4 teaspoon salt
2 1/2 teaspoons baking powder
2 tablespoons poppy seeds
2 eggs
1/2 cup oil (coconut, vegetable, canola)
6 tablespoons melted butter
1/2 cup Greek yogurt
2 teaspoons almond extract
1/4 cup milk
Directions:
Preheat oven to 350 degrees
Mix the flour, sugar, salt, and baking powder in a bowl. In another bowl add the eggs, oil, butter, yogurt, milk, and almond extract. Whisk until well blended.
Incorporate the wet and dry ingredients, folding until almost mixed. It will be thick, don't over mix.
Grease a muffin tin and divide the batter evenly. Bake 15-18 minutes until toothpick comes out clean. Let them cool for 5 minutes before removing from the pan.
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