Poppy Seed Muffins
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| 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 |
|
Trans-fat Free, Low Sodium
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.
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