How to Make Poppy Seed Muffins

Muffins are an easy treat to whip together. These sweet, tangy poppy seed muffins can be completely baked in about an hour and are just right with tea or coffee. This recipe makes about one dozen muffins.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/4 c. cream
• 1 tbsp. poppy seeds
• 1 3/4 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp vanilla extract
• 3/4 c. sugar
• 1/4 tsp. cinnamon
• pinch nutmeg
• 1 beaten egg
• 1 egg yolk
• 3/4 c. buttermilk
• 1/2 c. canola oil
• Groceries
• Muffin Pans

1. Heat the oven to 375 degrees F.

2. Butter a standard 2 1/2-inch muffin tin or line it with paper liners.

3. Place the cream and poppy seeds in a small saucepan and bring to a simmer. Simmer for 1 minute or so, then set aside to cool.

4. 

   Measure the dry ingredients into a medium bowl and stir them together well. You can sift them together if you wish.

5. 

   Beat the egg and egg yolk in another bowl. Add the remaining wet ingredients, except for the cream and poppy seed mixture.

6. Make sure the poppy seed mixture has cooled, then add it to the dry ingredients.

7. 

   Whisk the wet ingredients together until very smooth and well combined, then pour them into the flour.

8. 

   Stir together carefully, just until combined. Do not overmix.

9. Spoon into the muffin tins so that each one is about 3/4 full.

10. Bake for about 20 minutes or until the tops are golden-brown.

11. Cool in the tins only until the muffins can be handled, about 5 minutes, then transfer them to a rack to finish cooling.

Tips & Warnings

• You can also place the seeds and cream in a microwave-proof cup and bring them to a simmer in the microwave.
• Don't leave the muffins in the tins to cool. They will steam when they come out of the oven, which at first is necessary for moisture, but if left in the tins too long they will turn soggy.
• A standard muffin tin holds a dozen 2 1/2-inch muffins. This batter can also be baked in a miniature muffin tin, but the cooking time will be shorter. They're ready when the tops turn golden-brown.

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on 1/13/2006 Use apple sauce instead of oil. It adds a natural sweetness and makes it very moist without all of the calories and fat from oil.