Sesame And Honey Almond Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
• Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

Steps:

• Preheat oven to 375°F (190°C), and put paper liners in 9 standard-sized muffin cups (you may end up with a bit more).
• Combine the almond flour, salt, cinnamon, and baking powder.
• In a larger bowl, whisk together the honey, vanilla and almond extracts, melted butter, and eggs.
• Blend the wet and dry ingredients well, then divide among muffin cups.
• Bake for 20-25 minutes, or until browning and just done (moist crumbs on a toothpick are okay).

Steps:

• Preheat oven to 375°F Coat muffin tin with cooking spray.
• In a large bowl combine dry ingredients.
• In a separate bowl, combine remaining ingredients, except sesame seeds. Pour into dry ingredients and mix just until all ingredients are moist.
• Spoon batter in muffin tin, filling to rims.
• Sprinkle with sesame seeds.
• Bake 20-30 minutes, until light brown, and a cake tester inserted into center comes out clean.
• Cool in pan 10 minutes before removing to wire rack to cool completely.