Poppy Seed Muffins
Description
These Poppy Seed Muffins offer a comforting twist on traditional baking, featuring a unique method where poppy seeds are bloomed in hot milk to release their aromatic oils. The result is a tender, moist crumb infused with subtle nuttiness and the gentle sweetness of honey. Using a blend of whole wheat pastry flour and white flour ensures a light texture without sacrificing heartiness. Perfect for a cozy breakfast or an afternoon tea treat, these muffins are easy to whip up with pantry staples. They pair beautifully with butter, jam, or a cup of coffee.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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In a small saucepan or microwave-safe bowl, combine 1 cup poppy seeds and 1 1/3 cups milk. Heat until the milk just begins to boil.
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Remove from heat and let the mixture cool for 20 minutes.
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In a large mixing bowl, whisk together the cooled poppy seed mixture, remaining 1/3 cup milk, honey, sunflower oil, and eggs until well combined.
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In a separate bowl, sift together the whole wheat pastry flour, unbleached white flour, salt, and baking powder.
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Pour the wet ingredients into the dry ingredients and stir gently until just moistened; do not overmix.
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Spoon the batter into buttered muffin tins, filling each cup about 2/3 full.
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Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1603.0kcal
- % Daily Value *
- Total Fat 78.9g122%
- Saturated Fat 12.3g62%
- Cholesterol 188.5mg63%
- Sodium 3248.9mg136%
- Total Carbohydrate 188.5g63%
- Dietary Fiber 10.0g40%
- Sugars 40.4g
- Protein 40.5g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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