Poppy seed muffins *** (hwgp25a)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Poppy seeds |
| 1⅔ | cup | Milk |
| ⅔ | cup | Honey |
| ⅔ | cup | Sunflower oil |
| 2 | eaches | Eggs |
| 2 | cups | Whole wheat pastry flour |
| 1 | cup | Unbleached white flour |
| ½ | teaspoon | Salt |
| 4 | teaspoons | Baking powder |
Directions
Preheat oven to 375. 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. FROM: KATHLEEN SHAW (HWGP25A)