I am very thankful that my job, at a high school, is an eleven-month job. Our school calendar begins in mid-August, with a one week Fall Break, two-week Winter Break, and one week Spring Break! During the month of July, I am on (unpaid) vacation- and I am spoiled rotten!
On the flip-side, work has been really hectic so I've fallen far behind in reading all my Google Reader feeds for some of my favorite blogs. I also try to explore new blogs. This morning, I stumbled across an unfamiliar blog to me "Megan's Cooking".
I have a few "flavor triggers"-- that is, certain ingredients that totally grabs my attention. To name a few, caramel, pumpkin, strawberries and honey. On the very top of my favorite list of these triggers is almond. To be specific, I adore anything with almond extract. Marzipan sends me over the edge with flavor bliss.
So when I saw Megan's Cookin Almond Poppyseed Muffins had almond extract as an ingredient, I knew that I was going to make them immediately as a breakfast treat.
The poppyseeds and baking powder are whisked into the flour...
Right about now, Craig was waiting in the wings for one of these.
Amateur "food stylist" that I am, I balanced some almonds on top... pretty, huh?
These are moist with just the right ratio of almond flavor. I love the crunch of poppyseeds and a nice hint of lemon. Megan, I'm so glad that I found your recipe. This one is a winner! I did rename the recipe to include "lemon" because I love the flavor of that, too. This is for you:
Not only do I have so much fun and enjoyment when I share a recipe with my blogger/foodie friends-- I love it when I discover a recipe from a newly discovered blog. Please try these-- they are excellent!
Enjoying my Fall vacation,