Recipes for Life

Cook. Eat well. Be happy.

Almond Poppyseed Muffins

I often strive to incorporate varied ingredients into my cuisine.

After baking with spelt as my prefered whole grain wheat flour for a number of years, I have begun experimenting with whole grain einkorn flour. Both ancient cultivars of wheat, neither grain has been genetically modified. However, each is genetically unique. Spelt is hexaploid (has six sets of chromosomes), while the diploid einkorn has only 14 chromosomes in total.

These muffins, which have lovely overtones of almond and cardamom, can be made with any flour of choice. Yet, the mild, springy texture of the einkorn flour suits this recipe splendidly. And the highly nutritious poppyseed gives each muffin a satisfying crunch with every bite.

Prep time:

10 minutes

Cook time:

10 minutes


*or other granulated sweetener of choice. Organic cane sugar, sucnanant, coconut and date sugars all work well.



Step 0. Preheat the oven to 400 degrees Fahrenheit.


Step 1.  Prepare the eggs

Separate the eggs, placing the whites in the steep-sided mixing bowl and the yolks in the large mixing bowl. 

Beat the egg whites with the egg beater or electric mixer until very soft peaks form.

Add the almond extract and beat until stiff peaks form.


Step 2. Mix the batter

In the small mixing bowl, mix together the flour, baking powder, cardamom.

To the egg yolks, add the coconut oil, water, xylitol and maple syrup. Slowly add the dry ingreients and mix until well incorporated.

Gently fold in the egg white mixture.


Step 3. Bake the muffins

Spoon the batter into the lined or greased muffin tin until each cup is 2/3 full. Wipe up any spills or batter dibbles on the tin before baking.

In an oven preheated to 400 degrees Fahrenheit, place in the filled muffin tin and bake for 10 minutes or until a toothpick just comes out clean.

Let the muffins rest in the tin for a several minutes. Then, turn out the muffins onto a wire cooling rack.

Serve warm with butter and jam.