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Poppy Seed Muffins

Poppy Seed Muffins *** (Hwgp25 A recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1603.0
Dietary: Vegetarian
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
  • 1 cup Poppy seeds
  • 1 2/3 cup Milk
  • 2/3 cup Honey
  • 2/3 cup Sunflower oil
  • 2 ea Eggs
  • 2 cup Whole wheat pastry flour
  • 1 cup Unbleached white flour
  • 1/2 teaspoon Salt
  • 4 teaspoon Baking powder
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC).
  2. 2
    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.
  3. 3
    Remove from heat and let the mixture cool for 20 minutes.
  4. 4
    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.
  5. 5
    In a separate bowl, sift together the whole wheat pastry flour, unbleached white flour, salt, and baking powder.
  6. 6
    Pour the wet ingredients into the dry ingredients and stir gently until just moistened; do not overmix.
  7. 7
    Spoon the batter into buttered muffin tins, filling each cup about 2/3 full.
  8. 8
    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.

Keywords: poppy seed, muffins, honey, breakfast, baking, whole wheat, vegetarian, snack, tea time, easy baking, flour, milk, eggs, sunflower oil, baking powder
Read it online: https://www.chefs-mate.com/recipe/poppy-seed-muffins-hwgp25-a/