Poppy Seed Muffins

When the weather is cold outside, what better way to warm up then to bake? These savory muffins are very easy to prepare and simply delightful with some butter. My photos here do not do these muffins justice. Serve for breakfast, as a light lunch or along with dinner in place of rolls. Peace can be found in the kitchen and your tummy won't mind at all. I made these for my darling father-in-law as I certainly enjoy treating him to homemade treats. Light a candle and enjoy.

Poppy Seed Muffins

1 cup of whole milk
1/2 cup of poppy seeds

1/4 cup of butter, softened
2 tablespoons of sugar
1 large egg
1 1/2 teaspoons of vanilla

2 cups of unbleached white flour
1 tablespoon of baking powder
1/2 teaspoon of sea salt

Grease 10 muffin cups.

In a small bowl, combine the milk and poppy seeds. Let sit for 10 - 15 minutes.

In a medium bowl, cream together the butter, sugar and egg. Stir in the vanilla and poppy seed / milk mixture.

In a large bowl, mix together the flour, baking powder and salt. Make a well in the center of the ingredients and pour in the wet ingredients. Stir with a spatula until just combined.

Divide the mixture evenly into the prepared muffin tins and bake in a preheated 400 degree oven for 15 - 20 minutes until nicely browned.

Makes 10 muffins

More quick breads from Lisa's Vegetarian Kitchen:
Buttermilk Cheddar Biscuits
Mixed Berry Cornmeal Muffins
Blueberry Goat Cheese Muffins
Jalapeno Cheddar Scones

On the top of the reading stack: The Well by Sinclair Ross