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)

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