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Poppy Seed Muffins

Time 40 minutes
Yields Makes 18 muffins
Poppy Seed Muffins
1

Heat the oven to 350 degrees. Line a muffin tin with paper baking cups.

2

Heat the milk in a small saucepan to just under boiling. Remove the pan from the heat and stir in the poppy seeds. Let the milk cool until it’s just warm.

3

Beat the butter with the sugar until light and fluffy. Beat in the egg yolks. Sift the all-purpose and whole-wheat flours with the baking powder and salt and add alternately with the milk and poppy seeds to the butter mixture, beginning and ending with the flour.

4

Beat the egg whites just until they’re stiff and gently fold them into the batter. Evenly divide the batter among the cups, filling them about 3/4 full. Bake the muffins until a toothpick inserted in the middle comes out clean, 25 minutes.

You can turn these into a cake by using a well-greased 9-inch square pan and baking about 40 minutes. Ice with chocolate frosting, if desired.

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