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Mother's Day Whole Wheat Poppy Seed Muffins
By Nancy Young
6 tablespoons butter
6 tablespoons olive or canola oil
1 cup minus 2 tablespoons unrefined or refined sugar
grated rind of one large lime
2 tablespoons honey
1 teaspoon vanilla
3 eggs
1/2 cup milk
juice of one large lime
2 teaspoons baking powder
a fat pinch of salt (optional)
2 1/2 cups whole wheat flour
1/2 cup sour cream
1/4 cup poppy seeds
Preheat oven to 375 degrees and pan spray muffin or popover tin(s). In the bowl of a heavy-duty mixer, cream together the butter, oil, sugar, honey, lime rind, and vanilla. Add eggs one at a time, beating well after each addition and continue beating until mixture is very light. Stir the lime juice into the milk, and add to the batter. Stir together the baking powder, salt, and whole wheat flour and add to the batter, alternating with the sour cream. Stir in poppy seeds. Spoon batter into prepared tins and bake until muffins test clean and are lightly browned, about 15 to 20 minutes. Makes about 18 large, or two dozen small muffins.
Click the photograph, below, to enlarge the instructions for making a paper edging.
Tags: 2010, Holidays, Mothers Day, Recipes by Nancy Young