When she was a teenager, Patricia VanWyk of Newton, Iowa adapted this recipe from a cookbook. "Since we didn't have the caraway seeds called for in the original recipe, I substituted poppy seeds," she explains. "We liked the savory cheese-topped muffins so well I still make them this way."
- 1-3/4 cups all-purpose flour
- 2 tablespoons sugar
- 2-1/2 teaspoons baking powder
- 2 teaspoons poppy seeds
- 3/4 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 cup (4 ounces) shredded cheddar cheese
- In a bowl, combine flour, sugar, baking powder, poppy seeds and salt. Combine egg, milk and oil; mix well. Stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until muffins test done. Yield: about 1 dozen.
Originally published as Poppy Cheddar Muffins in Quick Cooking September/October 1998, p46
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