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Warning: Almond Poppyseed Muffins

There are pros and cons to having a four year old who can read:

Pros: He can read to his sister. This is the sweetest thing you’ve ever seen in your life. Also, it spreads out the number of times one has to read “Olivia the Princess” between three people instead of just two. Thanks for taking one for the team, J!

Cons: He can read things that are unnecessary for a four year old to read. His latest fascination? The warning labels on random items in our home. He is now afraid of the hot water heater because it has a large warning label with a somewhat graphic picture of fire.

This morning he was jumping rope (which means he was jumping up and down while whipping the rope around), and he quickly stopped, scanning the handles of the rope.

“Mommy, where is the warning label?”

When I questioned him as to what the warning might say, he replied, “Beware! Hazard of schenneling!” (Strangling? He’s really too young to be this anxious.)


There might need to be a warning on these muffins.


Warning: these muffins, while 100% vegan, should not be mistaken for “health food.”


Over consumption may result in weight gain and/or a sugar high. Previous studies have shown almond poppyseed muffins to be addictive and these are no exception.


The warning symbol would be a person with a large belly and a satisfied smile.

And while we need to be aware of The Curse of the Christmas Cookie Curves, I’d much rather have a little muffin belly than an exploding hot water heater. Thankfully, I have an over zealous four year old doing all the worrying for me.

Almond Poppyseed Muffins

2 cups ap flour
2/3 cup sugar
1 TBS baking powder
1/2 tsp salt
1 TBS poppyseeds
1/4 cup apple juice
1/3 cup olive oil
1 TBS almond extract
1 tsp vanilla
1/3 cup vegan sour cream
1/3 cup almond milk
Optional: sugar in the raw


Preheat oven to 375. In a medium bowl, combine flour, sugar, baking powder, salt and poppyseeds. In a small bowl, combine remaining ingredients. Add wet mixture to dry, stirring until just combined. Portion out into greased muffin tin. Top with optional sugar. I got 9 giant muffins out of this batch. Bake for 20 minutes.


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