Saturday, June 25, 2016

Love is... Dairy-Free Almond Poppy Muffins {Recipe}

This morning I was thinking about to our courtship. When we fell in love and married, I had no food allergies. Then we had two children. I couldn't eat walnuts with the first. And dairy with the second. I thought things would improve after Heidi was born but instead the intolerance continued to get worse. And worse. And worse. To the point that even trace amounts of lactose in something will make me sick now. Lactaid pills are no longer effective. Every single item that I put into my body, I have to read the label first. If it contains any milk/dairy/lactose it is a no go.

The other day I was shopping with my mom at Costco. She bought some Almond Poppy Muffins. I have since wanted some almond poppy muffins. Costco's contains milk. I started looking at other stores. Practically all bakery things have dairy, even if it is just butter. I have continued to want almond poppy muffins.

Well today I realized that love truly does continues to grow. Our love when we were dating does not even compare to what it is today. I had heard others say that love grows but I didn't think they knew what they were talking about. I thought the love on our wedding day was real. But today... today... love was shown in homemade, dairy-free almond poppy muffins. Casey had to "invent" the muffins to make sure they were completely dairy free. When we were married, neither of us had ever even thought about having to make special food. And today he did it so willingly--even if it did take a large chunk of the morning to figure out.

And they were delicious. Almond Poppy Muffins at their finest!!


And here is Casey's recipe... written by him. The wording is just adorable!

[ ] 1 1/2 cups of flour
[ ] 2 egg yolks 
[ ] 2 egg whites
[ ] 1 1/4 tsp baking powder
[ ] 3/4 tsp baking soda
[ ] ~1/2 cup almond milk
[ ] 1/2 cup coconut oil
[ ] 1/4 cup oil
[ ] 3/4 cup sugar
[ ] 1/2 tsp salt
[ ] 2 tsp almond extract
[ ] 1 1/2 tblsp poppy
[ ] 1/2 tsp vanilla extract

Makes 12- 16 muffins.
Preheat to 350°.
Mix well coconut oil, egg yolks, and sugar in one bowl.
Mix flour, baking soda, baking powder, salt and poppy seeds in another bowl.
Add milk, oil, to sugar, egg, and coconut oil mixture.
Spray muffin pan.
Fluff egg whites.
Combine wet mix to dry mix and add extracts.
Fold in egg whites.
Divide into muffin tin.
Bake for at least 12 minutes.  May need more until they turn golden.

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