After totally neglecting the Improv challenge for the last few months, I am happy to say that I'm back in the saddle! For those not in the know, the Improv challenge is a fun way for us to play with our food. Each month our fabulous new leader, Lesa from Edesia's Notebook, provides us with two ingredients with which to make marvelous creations. This month our theme is Milk and Honey...such a tasty combo! Interested in participating? Go ahead and visit Edesia's Notebook...you don't even need a blog.
How fitting is it that my husband brought home a carton of Almond Milk with a Hint of Honey?!
I honestly didn't know what I was going to make until I started gathering my ingredients. Of course there was honey, but I also grabbed a bottle of poppy seed and some frosted flakes. Muffins were in the works!
Milk and Honey Poppy Seed Muffins
- 1 cup milk or almond milk
- 1 egg, slightly beaten
- 6 tablespoons coconut oil, melted
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla
- 1/4 cup honey
- 2 tablespoons poppy seed
- 2 cups flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup crushed frosted flakes
- Preheat oven to 375 degrees F.; line a 12 cup muffin tin with cupcake liners.
- In a medium bowl or large measuring cup, combine the milk, eggs, coconut oil, extracts, and honey. Stir in the poppy seed and allow to soak for 30 minutes.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk mixture and stir until just moistened (batter will be lumpy). Spoon batter into cupcake liners. Sprinkle the frosted flakes over the muffin tops.
- Bake for 18-20 minutes, or until the tops spring back when lightly touched.
Total time: 65 mins.
The cornflakes give the muffins a little crunch....
Perfect for breakfast!
Check out what everyone else has made with Milk and Honey!
***CORRECTION made from original post ---should be 1 egg, not 2!****