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Poppy Cheddar Muffins

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.'"

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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

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.