Search
by Ingredient

Poppy Seed Muffins

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by norene

YIELD

12 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
CUP ML POPPY SEED *
1 ⅔ 394
CUPS ML MILK
158
CUP ML HONEY
158
CUP ML SUNFLOWER OIL
2 2
LARGE LARGE EGGS
2 473
½ 2.5
TEASPOON ML SALT
4 2E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 314 40% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 126mg 5%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 0%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
More health news

Email this recipe