Almond Poppy Seed Muffins (gluten free)

Update: I've come up with a delicious gluten free Almond Poppy Seed Muffin recipe that doesn't require a mix. I think you should try it.

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These are so delicious. Really, I'm not just saying that. I am observing my gluten free baking getting better and better. And my cooking too.

I owe some of the credit on these beauties to Blue Chip Group, for making their Basic Sour Cream Muffins (Gluten Free) mix that I bought at Against the Grain.

The boy used to eat, in large quantities, the Costco poppy seed muffins. They were big, delicious, filling, and he personally loved them.


Almond Poppy Seed Muffins

In a bowl, combine the wet ingredients. This makes it easier to stir, since the wet keeps the dry from sticking to the bottom of the bowl.

1/4 cup cold water
1/2 cup vegetable oil
1 1/2 cups Daisy sour cream (low fat works just fine)
3 1/2 teaspoons imitation almond extract (this is more than in most recipes, but it's important to cover the hint of bean flavor in the mix)
2 teaspoons McCormick vanilla extract

Add in:
3 1/8 cups Blue Chip Group Basic Sour Cream Muffin mix
1 1/2 teaspoons poppy seeds

Stir until completely combined.

Set up a muffin pan with 12 muffin liners. Using two spoons, evenly place muffin batter into each cup.

Bake at 400 degrees for 15 minutes.

*It is very easy to burn the bottoms of the muffins if you are using a no-stick muffin pan (where the cups are a shiny but darker metal color.) Check them immediately at 15 minutes. They will be golden brown on top, and springy to the touch.

After removing from oven, immediately take muffins out of the pan and cool on wire rack. This prevents soggy muffins.

Bake and share over friendly conversation or family brunch.

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If you like these, also try Blueberry Oat Muffins.

[helpful tip for re-warming gluten free muffins]