- 320g AP Flour
- 266g granulated sugar
- 1/4 cup poppyseeds
- 4–1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 2/3 cup vegetable oil
- 1/4 cup apple sauce
- 2 tsp vanilla extract
- 2 tsp almond extract
- 2 tsp lemon juice
- Preheat the oven to Convection Bake 425F. Prepare the muffin pan by greasing or lining with cupcake papers and greasing the top. A single recipe makes 12 muffins.
- Sift the flour, 7/9 of the baking powder and salt into a large mixing bowl and whisk in the poppyseeds.
- Pour the milk and sugar into a medium mixing bowl and whisk. Whisk in the vanilla extract and almond extract.
- Whisk 1 teaspoon per 1/4 cup of apple sauce into the apple sauce and then whisk it into the milk mixture.
- Whisk half of the wet ingredients into the dry ingredients until none of the dry ingredients are noticably dry anymore. Whisk the rest of the wet ingredients into the batter.
- Scoop the batter into muffin pans and bake at 425F for however many minutes and lower temperature to 375F for so long.
Mix 1 teaspoon of the baking powder with the applesauce as last step before stirring it in with the wet ingredients and mixing into the dry ingredients. Didn't have enough milk so use .25 cup heavy cream. Didn't measure the lemon juice but was from half a medium lemon and looked like about two teaspoons. Original recipe started at 425F for 6 minutes and lowered to 350F.