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Poppy Cheddar Muffins
SUBMITTED BY:
Patricia Van Wyk
"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.'"
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PREP TIME
10 Min
COOK TIME
25 Min
READY IN
35 Min
SERVINGS
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Servings
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METRIC
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 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup shredded Cheddar cheese
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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 degrees F for 25 minutes or until muffins test done.
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REVIEWS
Reviewed on Jun. 15, 2007 by
Chris in Montreal
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Chris in Montreal
Jun. 15, 2007
These were pretty good. Second time I added oregano, and sun dried tomatoes and they were amazing. Just be careful..if you use the tomatoes packed in oil..just use less in recipie!!
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These were pretty good. Second time I added oregano, and sun dried tomatoes and they were...
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Reviewed on Mar. 21, 2008 by
PULLEYHEATHER
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PULLEYHEATHER
Mar. 21, 2008
This was good, although I couldn't really taste the poppy seeds. Still, it was a nice cheese muffin and was enjoyed by all.
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This was good, although I couldn't really taste the poppy seeds. Still, it was a nice cheese...
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