Everybody loves muffins! These babies aren’t your grandma’s muffins, and they’re not your grandkids muffins either! Almond and poppyseed flavors are balanced nicely, and the orange zest really brings the baked goods to life. Muffins should be delicately sweet, somewhere between desserty cupcakes and savory biscuits, so you can devour many of them at once while sitting at the breakfast table.
We adapted an Almond Muffin recipe from Uprisings: The Whole Grain Bakers’ Book to morph into something like this:
- 1/2 cup maple syrup
- 1/2 cup agave syrup
- 1/2 cup canola oil
- 1/4 cup almond butter
- Zest from 1 1/2 oranges
- 2 teaspoons vanilla
- 3 1/2 cups whole wheat pastry flour
- 1 cup sliced almonds
- Poppyseeds (enough…we didn’t measure…)
- 2 teaspoons baking powder
- 1 1/4 cup unsweetened soy milk
Now ENJOY! We command it.