Poppy Seed Muffins
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
poppy seed
|
*
|
| 1 ⅔ | cups |
milk
|
|
| ⅔ | cup |
honey
|
|
| ⅔ | cup |
sunflower oil
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
whole-wheat pastry flour
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 4 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
poppy seed
|
*
|
| 394 | ml |
milk
|
|
| 158 | ml |
honey
|
|
| 158 | ml |
sunflower oil
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
whole-wheat pastry flour
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2E+1 | ml |
baking powder
|
|
Directions
Preheat oven to 375℉ (190℃).
Heat poppy seeds and 1⅓ cup milk, bring it to a boil (I use the microwave to heat it).
Let it cool 20 minutes.
Combine cooled poppy seed mixture with the other liquids, including the remaining milk, and the eggs.
In a large bowl, combine the flours, salt, and baking powder.
Add liquids to dry ingredients. Stir until they are just moist.
Fill buttered muffin tins ⅔ full.
Bake 20 minutes.
