Saturday, May 12, 2012

Poppy Seed Muffins with Walnuts and Cinnamon

I made these muffins early in the morning and took them fresh to my close friends at work yesterday. They hadn't had breakfast yet so they ate them up immediately with some Bosnian coffee. One of them later thanked me admitting that they tasted like the very ones she buys in bakery shops. Her comment was enough to make my day. Here comes the recipe. 


2 cups all purpose flour
1 cup whole milk
1 cup vegetable oil
1 cup granulated sugar
1 cup poppy seeds
2 medium eggs
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup walnuts, chopped 
ground cinnamon

  1. Preheat the oven to 200°C and lightly grease or line   a muffin pan with paper liners. 
  2. In a large bowl, blend together the flour, baking powder, cinnamon, poppy seeds and salt. 
  3. In a medium bowl, beat the egg and sugar until smooth. Stir in milk, oil and the vanilla extract. Keep mixing until all ingredients are blended well.
  4. Combine the two mixtures, blending until the dry ingredients are moistened. 
  5. Fill the muffin cups about three-quarters full. Garnish with chopped walnuts and cinnamon. Bake for about 15-20 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. 
  6. Cool completely on a wire rack. 

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