Poppy Seed Muffins*** (Hwgp25A)

• 1 cup poppy seed
• 123 cups milk
• 23 cup honey
• 23 cup sunflower oil
• 2 large eggs
• 2 cups whole wheat flour pastry
• 1 cup flour, unbleached all-purpose
• 1/2 teaspoon salt
• 4 teaspoons baking powder

1. Preheat oven to 375F (190C).
2. Heat poppy seeds and 113 cup milk, bring it to a boil (I use the microwave to heat it).
3. Let it cool 20 minutes.
4. Combine cooled poppy seed mixture with the other liquids, including the remaining milk, and the eggs.
5. In a large bowl, combine the flours, salt, and baking powder.
6. Add liquids to dry ingredients.
7. Stir until they are just moist.
8. Fill buttered muffin tins 23 full.
9. Bake 20 minutes.

poppy seed, milk, honey, sunflower oil, eggs, whole wheat flour pastry, flour, salt, baking powder

Taken from recipeland.com/recipe/v/poppy-seed-muffins***-hwgp25a-34035 (may not work)