Almond Poppy Seed Muffins

This was an experiment, and it turned out wonderfully! :)

3 eggs
2 1/2 cups brown sugar
1 cup butter (NOT margarine!!!!!!!!!), melted
1 1/2 cups water (or milk)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups whole wheat flour
2 Tbsp flaxmeal
2 Tbsp bean flour


Beat together the eggs, sugar and melted butter. Add in water, salt, poppy seeds, vanilla, almond flavoring, and flax. Stir quickly together. Top with flour (both wheat and bean) and sprinkle with baking powder. Use wire whisk to mix just until moistened! Do not over-mix as that will make the muffins more dense and 'rubbery'. The mixture will be very thin.

Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.

This makes 3 dozen poppy seed muffins (or 18 Jumbo). I like to make 12 muffins, and two loaves. Tastes great either way!