Jam-Filled Poppy-Seed Muffins

• 2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• 2/3 cup sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup whole milk
• 1/4 cup jam, any flavor
• 2 tablespoons sliced almonds, optional

1. Preheat oven to 375u0b0F. Line a 12-cup muffin tin with paper liners or coat with cooking spray. Combine flour, poppy seeds, baking powder and salt in a medium bowl.
2. In a large bowl, whisk together butter, sugar, eggs, almond extract and milk. Stir in flour mixture until just combined (mixture will be lumpy).
3. Fill each muffin cup with about 1/3 cup batter. Spoon 1 tsp. jam on top of each. Cover with remaining batter so each cup is almost full. Sprinkle with sliced almonds, if desired.
4. Bake until muffins are golden, about 20 minutes. Let cool in pan for 5 to 10 minutes, then remove from pan and let cool completely on rack.

flour, poppy seeds, baking powder, salt, unsalted butter, sugar, eggs, almond, milk, almonds

Taken from www.myrecipes.com/recipe/jam-poppy-seed-muffins (may not work)