1 cup poppy seeds
1 2/3 cup milk
2/3 cup honey
2/3 cup sunflower oil
2 each eggs
2 cup whole wheat pastry flour
1 cup unbleached white flour
1/2 tsp salt
4 tsp baking powder
A Recipe for
Poppy Seed Muffins *** (Hwgp25a)
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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Health food makes me sick. |
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This Recipe for Poppy Seed Muffins *** (Hwgp25a) is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Poppy Seed Muffins *** (Hwgp25a) from the recipe cookbook of Recipes-to-go (Bread)
When baking, follow directions. When cooking, go by your own taste. |
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"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
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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)
Serves: 12
Poppy Seed Muffins *** (Hwgp25a) Recipe brought to you by Recipes To-Go