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Poppy Cheddar Muffins

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."
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    about 1 dozen

Ingredients

  • 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 large egg
  • 3/4 cup whole milk
  • 1/3 cup vegetable oil
  • 1 cup shredded cheddar cheese

Directions

  • 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.
Nutrition Facts
1 each: 179 calories, 10g fat (3g saturated fat), 30mg cholesterol, 301mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 5g protein.

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