| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Muffins, Brunch |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Poppy seeds |
| 1 2/3 |
c |
Milk |
| 2/3 |
c |
Honey |
| 2/3 |
c |
Sunflower oil |
| 2 |
|
Eggs |
| 2 |
c |
Whole wheat pastry flour |
| 1 |
c |
Unbleached white flour |
| 1/2 |
ts |
Salt |
| 4 |
ts |
Baking powder |
INSTRUCTIONS
Preheat oven to 375. Heat poppy seeds and 1 1/3 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 2/3 full. Bake 20 minutes. FROM: KATHLEEN SHAW
(HWGP25A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”