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Breakfasts, Desserts

Poppy Seed Muffins

There's a certain feeling of joyous abandon in Israel at Purim, the happiest, most lighthearted holiday on the Jewish calendar, which begins Thursday evening. Tricks are permissible and treats essential. There's a playful naughtiness unrestricted to age, sex or ethnic ... Read more

Total time: 40 minutes | Makes 18 muffins
  • 1 cup milk or soy milk
  • 1/2 cup poppy seeds
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup white, raw or light brown sugar
  • 3 eggs, separated
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat pastry flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Step 1Heat the oven to 350 degrees. Line a muffin tin with paper baking cups.

Step 2Heat 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.

Step 3Beat 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.

Step 4Beat 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.

Note: 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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