Almond Poppy Seed Muffins

I've never understood why I could not find these most favorite of muffins without actual almonds baked in. Luckily it's a simple fix and so that's what I've done here. The extra crunch of almond is worth it, and if you prefer a different type of nut, don't hesitate to substitute the same amount.

Almond Poppy Seed Muffins
By: Rising Wolf Kitchen
(adapted from a Williams-Sonoma recipe)
Yield: 12 muffins or 1 loaf

•  1 1/4 cup unbleached flour
• 1 tsp baking power
• 1/2 tsp sea salt
• 1/3 cup poppy seeds
• 8 Tbs Earth Balance Vegan Buttery Sticks, room temp
• 1/4 cup almond paste
• 1 cup organic granulated sugar
• 2 large eggs, room temp
• 1/2 cup fat-free milk
• 1 cup chopped almonds

1. Preheat oven to 350 F. Coat pan(s) of choice with baking spray. 
2. In a small bowl, combine the flour, baking powder, salt and poppy seeds; set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat the butter and almond past on medium speed until smooth and light (3-4 minutes). Slowly add the sugar and continue beating until light and fluffy. 
4. Add the eggs one at a time, scraping the sides of the bowl. 
5. Reduce speed to very low and alternate adding the flour mixture and milk; ending with the flour; mix just until incorporated.
6. Fold in chopped hazelnuts; using an ice cream sized muffin scoop, fill the muffin tins, or pour into a loaf pan. 
7. Bake muffins approx 25 minutes and loaf pan approx 45-50 or until done. 
8. Cool on wire racks before removing from pans. 

Nutritional Facts per serving in posted recipe only (1 muffin): Each serving contains approx 305 calories and 18 grams of fat. 

Allergy Warning: This recipe contains dairy, eggs and nuts (in posted version).