This is my newly engendered recipe for nut-optional almond-poppy seed muffins, they were moist, fluffy, and tasty!
Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
Mix flour, baking powder, baking soda, and salt together in a bowl.
Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Per Serving: 377 calories; protein 4.8g; carbohydrates 36g; fat 23.9g; cholesterol 54mg; sodium 236.1mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.